| 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 EHS observed food employee preparing RTE food into portioning bowl to hand to stir-fry cook. EHS observed food employee grabbing cooked noodles with bare hand. EHS intervened and instructed employee to stop, discard food, and wash hands. CDI - Food employee voluntarily discarded noodles, washed hands, and donned gloves prior to continuing working with RTE food. (2)
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 |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to properly dispense sanitizer at correct concentration. PIC ran a few full cycles and even primed unit. PIC contacted repair technician to schedule repairs and has switched to to-go orders only. Only single service items shall be used until unit can be repaired. EHS will conduct 3-day VR to observe compliance. (1.5)
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cut cabbage, cooked noodles, and raw eggs above 41F during inspection. EHS observed two containers of cut cabbage in WIC 2 (WIC closest to door) above 41F. This is the only TCS item facility stores in unit. EHS observed ambient temperature of unit at 42-43F. This unit never cooled below 41F during inspection. EHS observed cooked noodles and raw eggs in WIC 1 (middle WIC) above 41F. EHS observed ambient temperature at beginning of inspection at 44F, by end of inspection middle WIC was observed at 40F. Majority of TCS foods in middle WIC observed right at 41F during inspection. All other TCS items were observed actively cooling from being prepared at 3:00pm. PIC voluntarily discarded cooked noodles observed above 41F, raw eggs were placed into ice bath to quickly cool. PIC removed items cooling into WIF to finish cooling within time parameters. EHS observed ambient temperature of kitchen at 96F. PIC unable to verify if temperatures were taken today. PIC will contact repair technician to have both WIC assessed to ensure units can hold TCS foods at 41F during service. EHS will return in 3-days to assess units and compliance with cold holding. If temperatures issues are observed, facility could be placed on an immediate suspension or voluntarily close to repair units prior to operating. WIC 2 will only be used to store non-TCS foods until assessed. (1.5)
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 . |
|
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 EHS observed food employee placing cooked chicken on make line on TPHC. EHS observed this is the same fried chicken that was actively cooling in WIC. EHS asked food employee what temperature the chicken was and food employee verified temperature. EHS observed temperature of chicken at 48F. EHS provided education on TPHC. CDI - PIC placed chicken in WIF to quickly cool and stated chicken will be cooked to order until cooling has been completed. (0) |
|
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 EHS observed fried chicken, noodles, and cooked shrimp in WIC 1 cooling in large container covered with plastic wrap. EHS observed inadequate cooling rates during inspection. PIC stated typically items are cooled in smaller containers in WIF. CDI - PIC removed plastic wrap and stretched containers into smaller containers; placed all items cooling into WIF to quickly cool. EHS observed items below 41F prior to end of inspection. REPEAT. (1)
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 . |
|
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. EHS observed numerous containers of sauce, seasonings, salts, and sugars in kitchen unlabeled. EHS advised to label all working containers of food so that they can be identified. (0) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed dead pests by front hand sink in kitchen. CDI - PIC removed dead pests.
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a few flies in back of kitchen during inspection. (0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed stacks of pans stored as clean in kitchen still wet with water present on interior surface of container. EHS advised tor stagger pans to allow for adequate air drying prior to stacking for storage. REPEAT. (0.5) |
|
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. EHS observed gaskets on make line and shelving in WIC’s soiled with food residue and debris. REPEAT. (1) |