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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee on line observed handling ready-to-eat cabbage and ready-to-eat fry with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Fries and cabbage discarded. Employee washed hands and donned gloves.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Ceviche made with raw fish were stored above broth in walk-in cooler. Also, raw octopus was stored on shelf above cooked egg in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf No time label on TCS foods in the 2 sandwich coolers on the line. Ensure staff place the TPHC start time on these items, and use them within 6 hours. TCS foods must stay below 70F to use 6 hours instead of 4 hours. Also, TCS foods were still in unit at 2:50PM. 20 minutes after the 6 hour mark. CDI - PIC discarded all food in unit upon EHS request. |
|
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 Breaded raw pork and breaded raw chicken were 52-54F in reach-in cooler. Employee stated they were prepared and placed in cooler 20 minutes ago. Use walk-in cooler or freezer to cool TCS foods after preparation. CDI - Pork and chicken moved to walk-in cooler. REPEAT
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several boxes of food were stored on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was preparing food without a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sushi cooler doors. REPEAT // 4-502.14 Shells, Use Limitation Establishment is using oyster shells to serve shucked oysters. Establishment must boil the shell for 10 minutes at a minimum, dry the shells thoroughly, and reuses the shell within 48 hours of shucking the oyster. Establishment must also post a conspicuous sign in the establishment that states that establishment reuses oyster shells to serve cooked oysters. CDI - PIC educated on requirement and posted sign during inspection. |
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