| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed employee drink and food stored on top shelf inside RIC, above food sold for consumers.
CDI: PIC moved employee food items to prevent contamination. |
|
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.
Observed multiple cambros and bains of various pho broths stored in shelves throughout the WIC, left uncovered. Date labels showed none of these items had been prepared today.
Ensure all food items are kept covered if not in the cooling process to prevent contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed deli slicer blade and paddle soiled with food debris. PIC stated they used this slicer earlier this morning.
CDI: PIC removed parts of the deli slicer to wash/rinse/sanitize.
Observed a knife with soiled blade stored on the clean mag strip at the dish room.
CDI: Knife was moved to the dish room to be re-washed/rinsed/sanitized.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bowl of cut lettuce and half and half stored inside front RIC cold holding above 41F. PIC stated they placed the cut lettuce into the cold holding unit moments prior to EHS's observation and half and half was recently out of the cold holding unit to make a customer's milk tea.
CDI: Both TCS food items were moved into the WIC to rapidly bring down.
Observed pan of cut cabbage stored inside the lowboy cooler of the make table cold holding above 41F. PIC stated that they recently had this out to make spring rolls.
CDI: PIC moved pan into the WIC to rapidly cool down.
Observed cambro of mung bean sprouts cold holding above 41F inside the RIC. PIC was unsure of why sprouts were out of temp.
CDI: PIC voluntarily discarded mung bean sprouts.
REPEAT VIOLATION.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed opened ham chub that bore no date label, stored inside RIC 2. PIC stated this was opened the same day as the pan of sliced ham.
CDI: PIC created date label for ham chub.
Observed bags of cooked beef that bore no date labels, stored inside the WIC. PIC stated they cook the beef in-house in batches, portion them in bags, freeze them, then thaw as needed before serving.
CDI: EHS explained date-marking rules and PIC created date labels for both the prep date and thaw date, so that these TCS food items are not being held/served past the 7-day window.
REPEAT VIOLATION.
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)
Observed several deli containers of curry soup and seafood soup date-marked with prep date of 2/08. PIC stated that these soups are cooked in batches, then portioned in delis, then frozen, and thawed out as needed before serving.
CDI: EHS reviewed date-marking rules for cook/freeze/thaw and PIC created second date labels for delis to indicate the "clock start" date.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed the following menu items missing asterisks for their consumer advisory notating that the food items are served raw or undercooked: Pho Dac Biet (beef combo consisting of rare eye-round steak), Pho Tai (rare thinly sliced eye-round steak), Com Dac Biet (rice dish served with sunny side up egg).
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a case of eggroll wrappers stored directly on the floor inside the WIF. PIC stated they had not received any deliveries today.
Keep all food items stored at least 6 inches above the floor to prevent contamination.
REPEAT VIOLATION. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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.
Observed heavily soiled gaskets in front RIC and make table. Observed soiled interior surfaces of cold holding units. Observed handles of cold holding units soiled with food residue. Observed dust and debris buildup on clean dish racks and dry food storage shelves.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster lid missing.
EHS advised PIC to contact Waste Connections to have missing dumpster lid replaced. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed two missing lightbulbs in hood system of make line. Observed two missing lightbulbs in hood system in back prep room.
Replace missing lightbulbs. |