| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
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-
EHS observed a lack of managerial control in the kitchen through the observation of 4 Priority or priority foundation non-compliant items. EHS observed several repeat violations. EHS also observed foundational problems with cold holding and is initiating a RISK CONTROL PLAN FOR COLD HOLDING IN THE FACILITY. EHS further notes that there is a severe language barrier between PIC and staff, PIC is unable to communicate with staff on food safety management systems and SOPs. PIC was unable to answer several questions pertaining to protocols pertaining to kitchen operations. Such as date marking, cold holding, and a general local of active managerial control and demonstration of knowledge. EHS will return to the facility to ensure that staff and team properly trains food employees and that the knowledge gained during today’s inspections and discussion is used to improve overall food safety and handling practices for both the staff and PIC. EHS provided business card for PIC to reach out and ask questions.
-10 DAY VERIFICATION VISIT- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF- Observed food employee speaking on the cell phone while cooking at the fryer. EHS instructed PIC to tell food employee to wash hands, after PIC spoke to the food employee, food employee began washing hands in the prep sink. -CDI- EHS instructed food employee to wash his hands in the hand sink. Food employee washed his hands in the hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed personal raw fish stored above liquid margarine in the WIC. Ensure that raw animal foods are stored separate and apart from RTE foods. -CDI- PIC rearranged storage order.
Ensure proper storage order and designated areas for personal food.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw shrimp and RTE crab legs in make line unit above 41F, Food items were over stacked. This is a repeat violation on several inspections. EHS is starting a risk control plan for cold holding in the facility. EHS discussed proper cold holding procedures and will follow up on risk control plan when he returns for PIC DUTIES Verification.
-CDI- Cold holding food above 41F was voluntarily discarded.
Proper Cold Holding Procedures must be established.
-RISK CONTROL PLAN STARTED-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed an open container of milk in a lowboy unit with no date marking present. PIC did not know when the milk was opened. -CDI- Food employee stated that the milk was opened the day before. Milk was back dated.
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 . |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 several dry spices on the cook line with no labeling present. Ensure all working food containers are properly labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gaps in the rear back door when completely closed. EHS notes that the door is rusting and deteriorating, and due to this there are gaps in the door seal large enough for pest entry. EHS further notes that no pests were observed during today’s inspection, but this outer opening must be repaired to protect and prevent against pest entry. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed all seafood and other foods in the facilities make line and in the lowboy units stored directly on ice. This includes RTE crab legs, eggs, and several raw seafood products that are not received on ice, stored in direct contact with ice.
-CDI- EHS and PIC discussed, PIC stated that ice would no longer be used in contact with food items. |
|
43
|
0.50
|
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 scoop for rice with no handle and in direct contact with the food. Ensure that all scoops are stored with the handles not in direct contact with food. -CDI- Scoop removed from container.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoops stored directly in water. Water that was being used to store the scoops was 78F. Ensure if water is used for storing in-use utensils it is maintained at 135F or higher. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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 cardboard being used as a liner in the facility. All non-food contact surfaces must be smooth and easily cleanable. Ensure that cardboard is removed. |
|
49
|
0
|
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 the internal portions of lowboy units with soil and debris present, ensure that non-food contact surfaces are cleaned and maintained as clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grouting several locations present throughout the kitchen specifically by the 3-comp and warewashing area. Ensure that floors are maintained as smooth and easily cleanable.
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 ceilings with buildup of soil on the ceiling tiles, Also observed floors throughout the kitchen specifically behind equipment and in ware washing area in need of cleaning. Ensure floors, walls, and ceilings are cleaned and maintained as clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones resting a top a container of spices on the shelving beneath the cookline.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food present all throughout the facility in several locations, including the WIC, lowboy unit, and WIF. No visible contamination but designated area must be established. EHS does not that the facility has a whole cooler for employee food, this cooler must be used. |