| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC on duty with an expired certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack eggs then continue handling RTE food and plating. CDI hands washed. Suggest facility crack multiple eggs in a container and scoop out in pan for service. Repeat.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed waitstaff come in kitchen and scoop rice for plates before serving. CDI cook staff began preparing plates for service. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken stored above raw unwashed cabbage in walk in. CDI items relocated. Observed raw chicken skewers and cooked duck and cooked dumplings stored in the same metal pan. CDI items relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee going in walk in unit to grab items for cook line and continue food prep without gloves change. CDI gloves changed and hands washed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed different plates of raw shrimp cooked then plated at 126-140F. PIC states they fully cook product but they try not to overcook where it is dry. CDI shrimp singles cooking at 161-170F. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed pan of red curry and green curry that was cooling from the night before at 43F and 46F. CDI items discarded. Repeat.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P
Observed dumplings that was thawing with date prepared and missing date pulled from walk in. CDI date added. Observed no dates on tofu, duck, curry sauces, and noodles. CDI items dated.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed facility with red curry, panang curry, and noodles on time and with no time stamps. PIC states they keep the time in their head. PIC redirected to write time stamps on the containers on the line. TPHC procedures were incomplete and helped with completing remaining steps that must be followed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 red and panang curry that was cooling in deep metal containers from the night before. PIC was not monitoring the product. CDI items discarded. Suggested using flat shallow metal containers to cool. Repeat.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitstaff scooping out rice without washing hands or wearing hair restraints. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed napa cabbage that was being cut and bagged while there was still visible apple present on the surface. CDI cabbage pulled from bag and washed in prep sink prior to storing. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
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 employee drinks and food stored on counter tops, prep counters, and dry storage shelves during service. Designate separate are for employee drinks. Suggest using lower bottom shelves to keep drinks out of food prep areas. Repeat. |