| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee run fingers through hair while on prep line. CDI- EHS discussed when to wash procedures. PIC had food employee properly wash hands before returning to line.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee using personal phone, move to cookline to begin prepping order. CDI- PIC had food employee properly wash hands before continuing. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed precooked diced pork held in 2 metal containers located in 2D flip top with a greenish hue. PIC showed frozen packaging of item which was a red to brownish hue. PIC was unaware of when items were placed in container. CDI- PIC voluntarily discarded items. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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. Observed raw chicken in a cardboard box stored on top of rewrapped portions of raw beef in WIC. CDI- PIC adjusted storage order during inspection. Observed raw chicken being prepped above raw shrimp in prep sink. CDI- PIC had raw chicken moved to separate sink basin.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after handling personal phone. Food employee was at end of cookline and began to work with clean dishes. CDI- PIC had food employee remove soiled gloves and properly wash hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer being maintained unclean while stored to be used during food prep. EHS discussed cleaning procedures with PIC. CDI- PIC removed food thermometer to be cleaned and sanitized.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of thermometer with heavy food debris and residue accumulation located on cookline. Increase cleaning frequency. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
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 PIC unaware of when eel, crab sticks, diced pork, tofu, and other TCS items were originally opened or prepared. PIC stated items were all prepped yesterday after discussing with food employees. EHS also observed three different marking systems being used in facility causing confusion. Update date marking system to allow for uniform managerial control with date marking. EHS will follow-up with facility to assess date marking system. VERIFICATION REQUIRED.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed can of Raid for flies being used in facility. CDI- PIC had container discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken being thawed at room temperature at prep sink by WIC. CDI- PIC removed item to continue thawing in WIC. Observed sushi rice, originally frozen per the PIC, being thawed in microwave without additional cook step. CDI- EHS discussed approved thawing methods with PIC, PIC removed sushi rice to be rapidly cooled in WIF due to temping above 70F. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 scoops with handles stored submerged in sugar and in ice machine. CDI- PIC removed scoops from non TCS foods after properly washing hands. |
|
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. Observed gaskets of 2D prep unit on cookline and 2D standing RIC in disrepair. Replace gaskets.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily soiled aluminum foil being used on shelving and heavily rusted shelving on cooking equipment located on cookline. Plywood shelving being used on shelving in dry storage holding food coloring. Repair or replace shelving. *REPEAT* |
|
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 accumulation of debris on shelving in kitchen area, buildup of liquid residue on hood system, and on non-food contact surfaces of cooking equipment. Increase cleaning frequency. *REPEAT* |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 baseboards in disrepair and low grout in areas throughout kitchen. *REPEAT* Points not escalated due to improvement of violations included with code during last inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Increase lighting of WIC to above 10 foot candles. |