| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed the PIC was unable to provide inspector on how to properly set up the 3-compartment sink to properly sanitize equipment and utensils, not following TPHC procedures, food contact surfaces are properly cleaned and sanitized. Verification visit required to ensure food handlers are properly trained in setting up the 3-compartment sink, TPHC processes, etc.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 bottle of water stored next to equipment, and inside the reach in freezer over food supplies. CDI - Owner relocated/removed employee drinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed the vegetable chopper with dry food debris. Verification visit required to ensure all equipment is properly cleaned and 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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in the pre top cooler at 55F, observed noodles that were reheated and placed next to the shrimp. CDI - Shrimp was voluntarily discarded.
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 cooked shrimp in the upright reach in cooler without a date, PIC stated that it was prepared yesterday, CDI - allowed to date mark.
REPEAT, improvement from previous inspection. Half demerits taken
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed fried eggrolls held on TPHC not time-stamped with the start time. PIC stated this was placed on TPHC at 9:30. CDI - allowed to place time on product. Observed rice noodles not on TPHC form, PIC stated they would like this product on the form. PIC added. Rice noodles was placed on time at 9. Observed food handler warm up TPHC noodles use for a noodle bowl and then placed the warmed noodles in the prep top cooler. Explained that since the noodles are on TPHC they are not allowed to cool back down and they shall be discarded.
CDI: PIC had food employee label TCS food items with the start times to ensure food products on TPHC are not held past the alloted time of 4 hours. After the 4 hours the food on TPHC shall be discarded. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of sanitizer not labeled. CDI - PIC labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed fly light on the reach in freezer next to clean stainless steel pan. CDI - Owner removed and EHS provided suggestions on where to locate to prevent contamination of equipment and food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 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 sugar can machine and a vegetable cutter not easily cleanable, sharp edges, thread screws, crevices within the equipment appears to hard to clean certain areas. Remove equipment from the facility or provide documentation that these a smooth and easily cleanable, for commercial use only. REPEAT Provide documentation that this equipment is commercial and demonstrate that the equipment is easily cleanable by taking apart and properly cleaning the food and non-food contact surfaces. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
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 buildup around all the cookline equipment. Observed heavy accumulation of debris on the dry food storage rack. Observed soiled gaskets in cold holding units throughout the facility.
Increase cleaning frequency. Food debris and grease accumulation is contributing to the pests.
REPEAT VIOLATION. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 heavy splash and splatter on walls behind slicer and throughout prep area. Observed flooring under equipment and shelving accumulating food debris. Observed walls throughout accumulating food debris. Clean with more frequency. Some improvement but still needs cleaning to prevent pest harborage. Half demerits. |