| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf observed 3 dented cans of water chestnuts stored with other food items in dry good area. CDI: Cans voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw beef with gloves, then move to handling ready to eat items and single service containers. CDI: Employee doffed gloves, EHS educated employee, employee washed hands and donned new gloves. |
|
16
|
0
|
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 metal bowls stacked on top of one another stored as clean with heavy grease and food debris build up on edges of bowls. CDI: Bowls removed for thorough deep cleaning to remove build up.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken cooling in walk in cooler with middle of container at 42F past 4 hours. CDI: Product uncovered and fully cooled due to being raw. Observed tofu cooling in reach in cooler at .06F/min. CDI: Product voluntarily discarded. Observed spicy tuna cooling in reach in cooler with 30 min left to cool still at 52F. CDI: Product moved to walk in freezer to cool.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dumplings holding above 41F in prep top cooler. Products were over stacked. CDI: Excess product removed and cooled in walk in cooler. Observed wontons and shrimp in reach in holding above 41F. CDI: Items were in the cooler less than 4 hours and were relocated to walk in cooler to cool. Product air flow was blocked by full top shelf. Items reorganized to promote air flow. All other items at 41F and below.
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 . |
|
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 egg rolls, milk, squid salad, and seaweed salad in prep coolers throughout with no date mark. CDI: Items date marked with date open or prepped. All days were within 72 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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
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 reminder statement has no asterisk. CDI: PIC added asterisks to menus during inspection.
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk for salmon option on poke bowl is on previous line, not attached to salmon. CDI: PIC added asterisks to menus during inspection. |
|
33
|
1
|
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 raw chicken cooling more than 4 hours in walk in cooler while tightly covered. Observed tofu and spicy tuna cooling in reach in cooler below required rate. CDI: Tofu voluntarily discarded. Remaining products rapidly cooled uncovered in walk in coolers and freezers. REPEAT VIOLATION Facility has agreed to complete a risk control plan for cooling.
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 |
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. Observed various white granulars, white powders, and oils throughout facility with no labels. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed quart container stored in corn starch, and handle of another scoop stored in corn starch. CDI: Container removed and handle moved out of food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls and containers stored as clean. |
|
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 2 broken rice cooker lids that have plastic wrap on them. Replace/Repair broken equipment. Observed damaged gaskets on reach in cooler doors throughout. Observed part of first prep unit held up by a brick and block of wood. Observed rusted shelving in walk in cooler and chipping shelving in walk in cooler.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed red enamel on interior of bento boxes chipping and scratched up. CDI: Damaged boxes removed. |
|
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 shelving throughout the facility including the walk in cooler with grease, microbial growth, and food debris build up. Observed gaskets on prep units with build up. Observed cardboard on floor in walk in freezer and bottom shelf near eggs in walk in cooler. Remove cardboard to prevent pest harborage.REPEAT VIOLATION |
|
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 baseboard on left side of doorway leading to prep sink area.
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. Observed vent covers near dish machine with dust build up. Observed grease build up on walls near cooking and prep areas. |