| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed an employee working the chemical dish machine with gloved hands loading soiled dishes then handling and sorting through the cleaned dishes with the same pair of single-use gloves.
CDI: PIC educated employee that a handwash is required when changing tasks and the same pair of gloves cannot be used to touch soiled dishes and cleaned dishes, and dishes that were re-contaminated were re-washed/rinsed/sanitized in the chemical dish machine.
*Note: Not deducting points since there were over 10 employees working this shift and only handwash violation was from this one employee. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a metal pan stored inside the handsink near the WIC.
CDI: PIC removed pan. |
|
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 multiple TCS food items cold holding above 41F (see temp chart) in one of the make tables at the make line inside the kitchen. EHS observed ambient air temp of the unit was temping 56F. PIC stated they do not keep these food items in here overnight, and will re-stock the unit right before the lunch shift starts at 11:00AM.
PIC called their repairman immediately to have the unit checked out.
CDI: All TCS food items that were temping above 41F were placed into the WIF to rapidly bring down temps, since they were placed in the unit less than 4 hours prior. **Repairman showed up on-site within 30 minutes after call was made by the PIC, and repairman noticed the only thing was that containers and pans were blocking the fan inside the make table unit, and cleaned out the fan; EHS observed that the make table was repaired and the ambient air temp was temping at 29F, and maintaining TCS food items at or below 41F. EHS advised conducting temperature checks on their cold holding units throughout the day so that they can take corrective actions when they are first observed.
REPEAT VIOLATION.
*Note: This is the third consecutive time the facility has been out for cold holding. If observed as a repeat violation during the next routine inspection, then EHS will implement a Risk Control Plan to ensure facility gains long-term compliance.
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 |
3-501.18 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 4 deli containers of cooked pork that was date-marked with a prep date of 7/08, stored inside one of the lowboy coolers at the make line. PIC stated that they cook the pork, then freeze the pork once sliced into smaller portions, and thaw out a couple deli containers before use. PIC stated that these deli containers were pulled out to thaw yesterday.
Observed 2 deli containers of curry chicken sauce that was date-marked with a prep date of 7/08, stored inside one of the lowboy coolers at the make line. PIC stated they also cook, then freeze, then thaw out before using this TCS food item as well.
CDI: PIC had food employees create thaw date labels to ensure TCS food items are not held past the 7-day window.
REPEAT VIOLATION.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed multiple ROP'd packages of frozen saku blocks (raw tuna) completely thawed out, with no open slits for oxygen entrance, stored in the lowboy cooler at the sushi station. Observed multiple ROP'd packages of frozen raw minced tuna completely thawed out, with no open slits for oxygen entrance, stored on a sheet tray on the speedrack inside the WIC.
CDI: EHS explained the reasoning behind this violation to the PIC and PIC had food employees create slits with a knife for all packages to prevent contamination. |
|
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 multiple unlabeled bottles of oils and sauces stored at the make line. EHS explained to PIC that if keeping physical labels for oils and sauces is difficult due to the oily surface of the bottle, then they can place the labels directly on the non-food contact surfaces at the make line and store them with the respective food names.
Observed a large unlabeled cambro w/spout stored on the bottom shelf of the clean dish rack. Food employee stated that this is cooking oil.
Keep all working containers of food labeled. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed a container of in-use utensils held in water at the make line temping below 135F (see temp chart).
CDI: EHS explained to PIC and food employees that the container for in-use utensils held in water cannot be stored out at room temp and must be held at or above 135F, whether they want to keep the container on heat on their stovetop grill or flattop grill, and PIC had employee dump out the container. |
|
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 a few metal pans and metal mixing bowls stacked wet and stored on the clean dish rack.
Ensure all multi-use equipment and utensils are completely air-dried before stacked together. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed four stacks of single-serve small to-go containers (lids and bottoms) used at the sushi station, stored out of it's original packaging and stored right-side up, on top of the sushi display cases.
Keep all single-serve articles stored inverted when out of it's original protective packaging, to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
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 one medium-sized metal strainer stored on the clean utensil hooks, with a portion of the food-contact metal wires visibly protruding out of the sides and no longer safe to use.
CDI: PIC voluntarily discarded the metal strainer. |
|
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 heavy oil accumulation on the hood system above the make line. PIC stated that their hood cleaning company comes once every 3 months to clean, and the employees also clean the hood vents once a week.
Observed dust and debris buildup on shelves throughout the facility.
Increase cleaning frequency to prevent contamination.
REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a water leak underneath the handsink stored next to the 3-compartment sink.
PIC stated she will call the plumber to get it repaired. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed on lightbulb out in the hood system above the fryers.
Replace with new lightbulb. |