| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without active managerial control as evident by multiple violations occurring upon arrival and during inspection such as employees eating in kitchen on prep surfaces, non- employee in kitchen, improper hot holding, improper thawing, possible cross contamination, unaware that sanitizer was not at proper concentration etc. CDI- by education. Certified PIC with some knowledge arrived on site during inspection. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Manager on duty upon arrival was not certified. CDI- certified PIC arrived on site during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
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
Employee health policy is only available in English. Multiple employees in kitchen did not speak English and could not communicate info about employee health. CDI- employee health policy given to PIC in Spanish. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple employees eating in kitchen on prep tables and on rolling cart with food stored on shelves under cart. CDI- all employees relocated to tables in dining room to eat. Surfaces cleaned and sanitized.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage on dry storage shelf above dry good items. CDI- beverage relocated to bottom shelf. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee don gloves to begin food prep without first washing hands. CDI- employee discarded gloves, washed hands and donned clean gloves.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee rinse gloves at food prep sink then remove gloves and move to don gloves without washing hands. CDI- employee discarded gloves, washed hands and donned clean gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse hard boiled egg and begin cracking egg at hand sink. CDI- egg discarded and employee instructed on proper use of hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed colander of lettuce on prep sink surrounded by bowls and buckets of raw shrimp in thawing process. CDI- chance that lettuce was contaminated was very high and therefore voluntarily discarded. Observed containers of raw shrimp and raw chicken stored over vegetables in walk in cooler. CDI- raw shrimp and raw chicken relocated to bottom shelves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy residue on scoops and scoop handles stored and used for dry goods. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed crab Rangoon filling 42-45F in very large container in walk in cooler that was made yesterday. CDI- filling discarded.
. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Time shall start when removed from cold or hot holding or cooking completion. Observed times of 11:30am and 11:40am written on multiple containers of spicy crab, crab sticks and sweet crab at sushi station when checked at inspection at 11:00am. CDI- correct time of 10:45am placed on all applicable products. Observed batches of old and new product being mixed together. Keep batches separate or original time must apply Observed overall lack of understanding by employees on proper TPHC procedures. Observed times written on some items that are stored in refrigeration and not on TPHC. Recommend additional training needed for employees. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket of grill cleaner on shelf below grill without label. CDI- container labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer directly from 3 compartment sink dispensing above 500ppm quat. PIC unaware that it was not dispensing at proper concentration or aware that it needed to be diluted. Verification required. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 large bowls of chicken on speed rack cooling at room temperature. Observe very large covered container of crab Rangoon filling in walk in cooler. CDI- chicken placed on sheet trays in walk in freezer to cool and filling discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing at food prep sink in running water however, shrimp was observed at 77F due to cold water temp from sink being above 80F. CDI- shrimp placed in walk in cooler. Decrease time at sink when water temp is above 70F or thaw under refrigeration.
Observed eel being thawed at room temp on shelf under prep table. CDI- placed in refrigeration. |
|
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 no labels on multiple dry good bins for flour, sugar etc. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several towels on prep surfaces upon arrival. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 plastic container stored in dry good bin being used as a scoop. CDI- removed container. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed test strips for quat sanitizer discolored and appeared to have been exposed to water or heat. New test strips must be obtained. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed for exterior of dry good bins and shelves under prep tables and hand sink basin in server station. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed damaged floor in walk in freezer.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers etc shall be clean. Observed some general cleaning needed for floor in server station area. |