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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 Observed the following priority items during my inspection: 1) cold holding - walk in cooler at 45F, eggs at 44F, beef 45F, noodles 44F, butter 42F, cut lettuce 45F
2) cross contamination - cooking utensils used to cook ready to eat food and raw meats (shrimp, beef and chicken)
3) barehand contact with ready to eat foods.
CDI - Provided education, see item number below for more details
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. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed food handler wash their hands in the food prep sink. CDI -provided education and stated that the only sink to wash hands is the handwashing sink. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food handler cook edamame and then touched the food with their bare hands when places in bowl. CDI - food handler discarded the food. |
|
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 Observed raw chicken wrapped in plastic and in a colander stored next to cooked noodles in the walk in freezer and not covered or protected. CDI - PIC relocated the chicken and the noodles. REPEAT - failure to comply may result in creating a risk control plan on how to control this risk.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed food handler cooking at the flat top and using the same two spatulas for raw chicken, raw beef and raw shrimp. CDI - PIC stated they they will start using pans on the stove for each type of raw meat and the flat top will be used for ready to eat foods (noodles, rice and veggies)
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed food handler cooking at the flat top and using the same spatula fro raw meats and ready to eat foods (noodles and veggies)
CDI - PIC stated they they will start using pans on the stove for each type of raw meat and the flat top will be used for ready to eat foods (noodles, rice and veggies)
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 ambient air temperature of the walk in cooler was at 45F. TCS foods temped: beef 45F, noodles 44F, eggs 44F, cut lettuce 45F, butter 42F. Beef, noodles and butter were moved to the walk in freezer. Cut lettuce and eggs were voluntarily discarded. PIC has called refrigeration for repair tonight. Facility has decided to voluntarily close due to the walk in cooler not properly maintaining 41F or below and this is their main source for refrigeration. Once the walk in cooler is repaired and is maintaining 41F and below the establishment may open.
Observed rice and lo mien noodles, cooked broccoli on the food prep table above 41F. No times. CDI - all voluntarily discarded
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times on the cooked rice, lo mien noodles, cooked broccoli on the prep tables. CDI - PIC voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee vitamins stored over prep food table. CDI - PIC discarded. |
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