| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed PIC with no knowledge on employee health policy, the 6 FBIs, 5 symptoms, exclusion and restriction procedures. Facility does not currently have an employee health policy. CDI - Discussed employee health policy and provided copies of agreement forms in English and Spanish. -0- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrhea events. CDI - Educated and provided the PIC with template plan during inspection. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed handsoap being stored in the handsink. CDI - Soap removed.
6-301.14 Post a handwash sign at each handsink. Observed hand sink next to dish machine without hand washing sign. CDI - Hand washing guidance provided to facility. -0- |
|
15
|
1.50
|
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 opened package of quail eggs stored above beverages in the reach in cooler. No physical evidence of contamination noted. CDI - Storage order re-arranged to prevent cross contamination.
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 raw steak and filet mignon stored over shrimp and scallops in the prep top. Also observed raw shrimp, raw chicken and raw steak in contact with each other on one plate heading out to the hibachi cart. CDI - PIC educated and storage order corrected/proteins voluntarily discarded.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed a red cotton cloth being used as a liner underneath washed vegetables in the prep top, observed the bottom of a metal container coming into contact with washed vegetables in the prep top. Also observed food handler stack containers of rice, vegetables and various proteins (shrimp, chicken, steak, last container on the bottom) with bottom of each container coming into contact with each food, in process of being transferred onto a hibachi cart. CDI - Food handler educated, containers removed, proteins voluntarily discarded. -1.5- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed cooked tempura sauce at 95 F in a carafe next to rice warmers. PIC states that the sauce was prepared at 11:30 AM. CDI - Product reheated > 165. In the future the tempura sauce will be placed on TPHC - add to the TPHC procedures. -0-
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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed three trays of side salads with temperatures registering at 45 F in the reach-in unit and house made ranch dressing at 52 F in ice bath. According to PIC, items were prepared and placed into cold holding between 11:00-11:30 AM. CDI - Products quickly transferred to the walk-in cooler to cool down. -3-
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. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed cans of Raid Roach & Ant spray in the office. CDI - Cans removed from facility. -1- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in sanitizer bucket below 10 PPM of chlorine. CDI - Sanitizer remade. -0- |
|
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 damaged rubber gasket at walk-in cooler door. Replace.
4-502.11(A) Maintain utensils in good repair. Observed heavily cracked plastic container holding sugar in dry storage. Also observed several chipped plates at the line. Replace. -0- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the hot water faucet not properly working at the dishmachine area handsink. Repair as all handsinks shall have cold and hot water. -1- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles under pass through dish machine pre-rinse station. Repair. -0- |