| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Observed multiple P or Pf violations throughout inspection that had been corrected by EHS.
CDI - EHS coached PIC on P and Pf violations. EHS to assess managerial control during VRs and follow up visits. FFS homepage provided via email to provide PIC with various training materials that will benefit facility.
1 pt.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 employee wash hands for less than 20 seconds and turn off faucet with bare hands after washing.
CDI - EHS and PIC coached employee on proper handwashing. Employee rewashed.
2 pts.
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 . |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed multiple heavily dented cans in dry storage during inspection. One can had been punched open and evidently used.
CDI - Opened can voluntarily discarded. All other cans segregated for return.
1 pt. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw chicken in prep being stored above container of dry white rice during inspection.
CDI - Raw chicken removed and placed in WIC.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer dispensing at dish machine at 0ppm chlorine during inspection.
CDI - Sanitizer chemical reservoir changed. Sanitizer dispensing at about 50ppm chlorine.
0 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed chicken cooked at 11:30am still holding above 70F by 2:15pm. Observed noodles cooked at 11:30am holding above 70F by 1:15pm. Observed raw chicken that had been in prep maintain a cooling rate of 0.04F/min, rate of at least 0.12F/min needed. Observed raw shrimp cooling from ambient after being thawed maintaining a cooling rate of 0.06F/min, rate of at least 0.14F/min needed. See temperature chart. Noodles, shrimp, and chicken had been cooling utilizing improper methods. See Violation 33 for further details.
CDI - Chicken voluntarily discarded. Cooling methods for noodles changed, and had reached below 70F by 1:50pm. Cooling methods for raw shrimp and raw chicken changed. Chicken and shrimp began cooling hastily.
1.5 pts.
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 . |
|
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 raw chicken that had been received at 11:30am per PIC sitting at room temperature at 1:05pm. Observed raw prepared chicken and chicken wings being held at room temperature while not actively in prep for at least 45 minutes during inspection. All items were holding above 41F. See temperature chart. All items moved to WIC to rapidly cool. Observed all TCS foods in facility’s only prep unit holding above 41F during inspection. See temperature chart. Ambient in unit 46F. Facility agreed to cease operations until unit can be repaired. Maintenance contacted during inspection and expected to be on site within three hours. All TCS foods in unit voluntarily discarded. Facility to electronically confirm with EHS once unit is repaired and operations resume.
72 hour VR required.
1.5 pts.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
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 cooked noodles and cut cabbage being cooled in top of prep unit during inspection. Observed cooked chicken being cooled in WIC while in a deep container tightly wrapped in plastic wrap. Chicken had missed cooling window. Observed fried chicken cooling at ambient temperature for at least an hour during inspection. Observed raw chicken cooling from prep while stored in a deep, covered plastic container. Observed raw shrimp being cooled after being thawed while in a deep container.
CDI - Noodles moved to WIF to rapidly cool. Cooked Chicken and cabbage voluntarily discarded. Fried chicken moved to WIC, cooling rates compliant. Raw chicken and raw shrimp moved to sheet trays in WIC to hasten cooling. Chicken and shrimp began cooling rapidly.
0 pts.
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 shrimp being thawed under running water that was maintaining a temperature of 80F. Raw shrimp was maintaining a temperature of 72F.
CDI - Shrimp was moved to WIC to rapidly cool.
0.5 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed multiple roaches in dish pit area during inspection. More frequent or thorough pest control measures necessary.
0 pts. |
|
56
|
0
|
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 unpeeled orange being stored above prep unit and adjacent to customer multiuse utensils during inspection. Ensure all employee foods are stored and consumed in areas that will not promote the contamination of customer foods and utensils.
0 pts. |