| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
EHS observed PIC prepare food and cracked raw shell eggs then without changing gloves proceeded to grab cilantro and place it on the items as garnish.
CDI- PIC voluntarily discarded the cilantro. EHS provided education on proper handwashing policies.
-0- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
EHS observed food in handsink on cook line being used to dump and rinse a metal.
CDI - EHS re-educated food handler on limitations of handsink usage.
**REPEAT** -2- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
EHS observed several items in walk in cooler and lowboy freezer on the line that were no longer cooling and were not protected.
-0- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
EHS observed a large amount of dishes stored as clean with visible food debris present. EHS observed a majority of containers storing utensils with food debris in the containers. EHS observed several dishes stored as clean with stickler residue present and dishes were stacked so the sticker residue was touching the food contact surface.
-3- 10-day VR **REPEAT** *SEE COMMENTS SECTION*
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 . |
|
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 The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C).
EHS observed a container of bean sprouts and mini greens without a date mark. EHS observed the following items being held beyond 7-days, prep dates are reflected:
- shrimp (8/12- no pull thaw date per PIC)
- ramen pork (9/5)
- cooked chicken (9/7)
-pork belly (9/7)
- kimchi (9/7)
- cooked chicken (9/4)
- cooked beef dumplings (9/7)
CDI- EHS allowed PIC to date mark micro greens as staff onsite were able to verify the product was open the day prior. All other items were voluntarily discarded.
-1.5-
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
EHS observed facility marking items held on TPHC for more than 4 hours. EHS observed rice label with 11AM-5PM and noodles with a label of 11AM-4PM.
CDI- Since start time was present on the labels EHS allowed PIC to correct discard time. EHS provided education and reminded staff that items held on TPHC can only be held for a maximum of 4 hours.
-0- |
|
37
|
0
|
Food properly labeled: original container |
No |
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.
EHS noted several items on the line in secondary containers without labels present.
-0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
EHS observed a large number of gnats and 1 roach present in the kitchen. PIC stated that ecolab treats facility once a month. EHS recommends increasing the frequency of visits.
-1- |
|
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.
EHS observed PIC prepare food without the use of a hair restraint.
-0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
EHS observed that single service items are being stored in a shed with the door being propped open. EHS advised that shed door is to remind closed to protect the items inside from contamination and pests.
-0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving used to store clean dishes rusted. EHS observed several cold holding units with torn gaskets. EHS observed door to lowboy reach in cooler damaged on the interior.
**REPEAT** -0.5- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
EHS observed heavybuild-up of debris and residue present on racks storing clean dishes. EHS observed heavy build-up inside reach in freezer on cook line. EHS observed gaskets in multiple units in need of cleaning. EHS observed build up on the walls of the walk in cooler and on the floor of the walk in freezer.
-0- |
|
55
|
1
|
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 flooring throughout facility. Floor on the cook line is extremely pitted. EHS observed missing ceiling tiles in kitchen above WIC.. Repair.
**REPEAT** -1-
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
EHS observed a large amount of food and grease debris present under and behind equipment on the cook line. EHS observed flooring in walk in freezer is not smooth and easily cleanable and is accumulating a large amount of debris between grooves where floor has been screwed back down. EHS observed standing water and debris present in the pits of the floor. EHS observed heavy build up of food and debris under shelving, around equipment, under the 3-compartment sink, the dish washer, and prep sink. EHS observed standing water under equipment in dish pit area.These areas are likely offering harborage to pests present in the facility. Facility must clean more frequently. |