| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy in place, however employees had not signed/attested to the policy. CDI: Employees signed facility employee health policy during inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either kitchen handsinks. CDI: Papertowels provided. REPEAT VIOLATION
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not functioning at server handsink. CDI: Unit needed batteries. Batteries replaced. REPEAT VIOLATION |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed mangos stored over ready to eat items. CDI: Mangos relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler used for raw meats near ice cream freezer holding items above 41F. Ambient air temp was 45F. CDI: Per PIC items were in prep cooler since at least yesterday. All items voluntarily discarded. REPEAT VIOLATION VERIFICATION REQUIRED Within 3 days to ensure that cooler has been repaired.
EHS advised that PIC needs to be taking temps throughout the day, but especially in the morning if items were stored over night to ensure that all equipment is operating properly. |
|
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 all items in prep top coolers with no date marks. PIC stated these products are refilled from large batches in the walk in cooler. CDI: Products date marked with the date on the large batch in the walk in cooler. EHS explained to PIC that facility needs to keep up with the original date of preparation of the items. EHS will follow up with datemarking at VR visit for cold holding.
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 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time marked on eggs held on TPHC. CDI: Eggs voluntarily discarded. Facility uses TPHC and EHS explained that they must document the time that the eggs were removed from temperature control.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Facility could not find TPHC procedures due to head chef not being present in facility. CDI: New procedures were filled out during inspection today.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 split and damaged gaskets on doors to prep unit behind woks. Observed shelving under prep tables and in walk in cooler with significant rust. Repair or replace shelving.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” instant pot and toaster ovens. Replace with ANSI or equivalent commercial equipment.
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 cracked and chipped plastic containers in prep top cooler. CDI: Containers switched out.
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 wires on fryer baskets loose. |
|
49
|
0.50
|
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 detail cleaning needed on equipment throughout facility in areas including but not limited to walk in cooler fan covers, interior and exterior of coolers, the freezer on the line, gaskets, and large pieces of equipment such as tables. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with no doors and no lids. Dumpster is also rusted in several areas. EHS advised that facility should reach out to landlord with regards to replacing the dumpster since this is shared among the shopping center. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulation of what PIC stated is items to be discarded by the back door inside the hallway. Remove any items to be discarded to prevent pest harborage.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tile on the cook line.
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 dust build up on ceiling tiles and AC vent on the line.
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 burned out bulbs in dish area and bulbs burning out above the prep area near the walk in cooler. Replace light bulbs. |