|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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, frozen red snapper box over one (1) bag ready to eat, cooked chicken in reach in freezer. 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) bin of chopped raw chicken stored over raw, packaged pork in reach in freezer.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) piece of chopped ginger and one (1) unwashed pineapple stored directly on shelves of stove side prep unit and reach in cooler, respectively.
CDI - PIC reorganized storage order of reach in freezer. EHS placed unwashed pineapple in bin with other unwashed produce. Food employee voluntarily disposed of cut ginger. EHS has provided storage order guides for reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
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 one (1) small metal bowl of loosely covered, cooked diced chicken in stove side prep unit at 49F. Per conversation with food employee and PIC, this would have been prepared the previous night. CDI - PIC voluntarily disposed of out of temperature food. REPEAT.
Note: no escalation in point deduction due to noted improvement; establishment was observed cooling and preparing food throughout inspection. Food items cooled via reach in freezer were effectively placed and temperature controlled.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed five (5) food items (cut lettuce and cut cabbage portions in RIC, cooked white rice, bean sprouts, and noodles in prep table RIC) without date marks. Per conversation with PIC and food employees, these items had been prepared in the previous 24 hours. CDI - PIC delegated date marking of items to food employees.
Note: TCS, non date mark exempt items in prep tops were observed without date marks. Per conversation with PIC, these were prepared the morning of inspection, prior to EHS arrival. Should these items be held for greater than 24 hours, they, as well as items in reach in coolers and freezer, (such as cabbage, lettuce, and portioned soups and cooked chicken), shall be marked for their date of preparation.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 recently cooked soup, coconut cream soup, garlic sauce, and soaking pad Thai noodles at prep area with date marks, but no marking for placement and removal times. When temped, all items were at proper initial temperatures. CDI - EHS marked items from 11 a.m. to 3 p.m.
Note: Soup and coconut cream soup, as they are prepared similarly and placed at the same point of service as garlic sauce, have been added to TPHC list. |
|
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 one (1) bin of tightly plastic wrapped lettuce wraps in prep table RIC, prepared morning of inspection, cooling minimally. CDI - PIC rotated these to reach in freezer to cool more effectively. Replaced with previously cooled lettuce wraps. REPEAT.
Note: No escalation in point deduction. All other items observed cooling, aside from previously notated cooked chicken, were effectively cooling or cooled. Facility shall use opened food containers and effectively calibrated cold holding equipment (as is case of chicken in reach in freezer) to cool TCS foods.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) unlabeled containers (paprika, sugar, and cooking soy sauce) at grill cart without labels. CDI - PIC labeled items effectively. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed outside dumpster and cardboard dumpster with heavily damaged lids, prevent proper closure. Contact waste management company to repair or replace dumpsters. |
|