| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 one (1) portion of employee food not on the menu (plastic wrapped corn cob) stored inside hot holding rice within rice cooker. CDI - PIC used gloved hand to remove wrapped employee food from food held for resale. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed one (1) raw animal food employee food item (raw shell egg tray) stored above ready to eat foods in 3 door cooler across from seafood walk in freezer. Observed three (3) bins of raw marinated chicken stored above raw beef in meat WIC. CDI - PIC reorganized storage of 3 door RIC and WIC. EHS and PIC reviewed storage order charts held from previous inspections.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed ten (10) bins of cooked lo mein noodles and four (4) bins of cut washed lettuce in produce WIC with no date marks. Per conversation with PIC, all food bins were prepared on day of inspection and were expected to be used within remainder of hours of operation. CDI - PIC delegated task of date marking items to employee. Date mark portions of non date mark exempt TCS foods that are to be held for greater than 24 hours.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed prep sink of several (greater than eight) frozen whole fish with no running water. CDI - Food employee filled sink with water to hold thawing fish, then engaged faucet such that water was running and flushing particulate from draining fish portions. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bin used to hold properly concentrated sanitizer and wiping cloths at hibachi employee station stored directly on the floor. CDI - PIC and EHS reorganized storage of chemical bottles at nearby crates to allow space for wiping cloth bucket to sit off of the ground. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed considerable ice build up within seafood walk in freezer. No exposed food was subjected to contamination by ice or refrigerant. Adjust cooler to prevent ice accumulation on food and non food contact surfaces. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed gender neutral employee restroom without a covered trash can. Provide as needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed several (greater than ten (10) portions of employee food and beverages (raw shell eggs, energy drinks, ginger, cooked steak, etc.) stored above food held in 3 door cooler across from seafood WIC. REPEAT. |