| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Following priority and priority foundation items where cited: cold holding; when to wash and how to wash hands; thawing; cooling methods. CDI - Provided education and sent food safety videos in Mandarin to the facility
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored above foods and supplies on the dry food shelving. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler go from peeling carrots to touching raw chicken then proceeded to go back to peeling carrots with the same gloves. CDI - Stopped food handler and provided education, Food handler removed soiled gloves and rewashed their hands.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler went to wash their hands but did not remove their gloves and proceeded to wash their gloves. CDI- stopped the food handler, provided education. Food handler washed their hands but then retouching the faucet with their barehands to turn off the faucet. Food handler rewashed their hands correctly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep top with an ambient air temp of 53F. All TSC foods in the unit were above 41F. Discussion with the manager/food handlers dumplings were prepped/cooked and then placed in the bottom portion of the prep top cooler, in containers and then covered, therefore the heat from the dumplings effected the ambient air of the prep top cooler. Education provided to the food handlers regarding proper cooling and where to cool. Prep top coolers are not made to cool product down. Utilize your walk in cooler or freezer. All foods are not left in the unit overnight but are in the walk in cooler. Facility is going to utilize ice to keep TCS foods at 41F and below until the unit is repaired. PIC contacted repair person, which should be arriving this afternoon. If this becomes and ongoing issue another option would be keep the Foods in the prep top cooler on Time instead of temperature.
Verification visit required to ensure compliance.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed overfilled bowls of breaded chicken, noodles, and chicken wings in the walk in cooler. Observed just cooked dumpling in the reach in portion of the prep top coolers covered and stacked. CDI - PIC decreased the amount of chicken wings, noodles and breaded chicken in the bowls. Dumplings were uncovered and moved to the walk in cooler.
Provided facility with cooling methods and process in Mandarin via email.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken in the prep sink sitting in standing water. CDI - Provided education on proper thawing. CDI - PIC ran the water over the chicken. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on prep units with buildup, in need of cleaning. Observed exterior of equipment and handles in need of cleaning. Observed shelving in walk in cooler with in need of cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed heavily build of grease on the hood filter. Contact hood cleaning company. |