| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed one (1) employee handling vegetables (slicing tomato and cucumber) barehanded during food prep. CDI - Employee was dismissed from food prep by PIC prior to correction by EHS. Contacted vegetables were voluntarily disposed of.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in male restroom. CDI - EHS placed replacement sign at male restroom handsink. |
|
23
|
0
|
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 two (2) larger portions of non date mark exempt TCS foods (bean sprouts in water and bagged salad lettuce) in server cooler without date marks. Per conversation with PIC, items were prepared on day of inspection. CDI - EHS labeled food items accordingly.
Note: Per conversation with PIC, smaller portions of food (vermicelli, shredded lettuce in 2 door cooler, etc.) are portioned out such that they are used within 24 hours. EHS advises facility date mark all items to be held for more than 24 hours.
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of pink chemical. PIC unable to identify chemical. - CDI - PIC voluntarily discarded chemical and bottle. REPEAT
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) bottles of hand sanitizer stored in cubby above smoothie powders at register storage. CDI - EHS rotated containers to lower storage cubby. |
|
33
|
0.50
|
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 For more information please visit: http://meck.co/FoodSafety 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 .
Observed approximately six (6) recently cooked and bagged portions of noodles at stovetop next to scale. Per conversation with PIC, these packaged noodles were weighed for immediate service to customers during lunch. Noodles were not placed on TPHC, and were at a temperature of approximately 127F when checked by EHS.
Observed approximately seven (7) portions of TCS foods (recently cut cabbage and fried rice packages) cooling minimally in prep unit underside. CDI - All cooling foods were rotated to 2 Door RIC and effective cooling was observed. EHS provided cooling charts to PIC. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) bowl of frozen shrimp thawing in three compartment basin in still water. CDI - EHS turned on running water at temperature below 70F to properly flush thawing shrimp. |
|
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 two (2) working containers (oil at dry storage in stopcock dispenser and salt and pepper bin at cook line) without labeling. CDI - PIC and EHS labeled containers accordingly. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. - Observed one (1) bowl of thawing shrimp being washed in one bay of three compartment sink bowl of sanitizing utensils sat in adjacent bowl. Do not use the three compartment sink for food prep and storage of dirty dishes at the same time. - CDI - EHS removed sanitizing bowl from center bay. REPEAT.
Note: No escalation in point deduction due to some circumstantial improvement in food preparation. Food was adjacent only to one other bin with in process utensils, and utensils were further separated via bowl in compartment. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) single serving containers used as scoops in WIC stored in fermented bean paste and beef broth. CDI - PIC donned gloves and removed containers to trash. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed unwashed vegetables (peppers) in WIC stored in sliding plastic storage drawers. Observed sugar and salt stored in clean hardware buckets. Use cleanable, approve multi use containers for food storage. |