| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 a container of raw chicken stored above different RTE sauces inside lowboy cooler 2.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a box of unwashed mushrooms and a box of unwashed scallions both stored above RTE veggies inside the WIC.
CDI: PIC corrected storage order to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the sanitizer at the 3-compartment sink reading 0ppm of chlorine sanitizer.
CDI: PIC dumped the sanitizer basin and refreshed with properly concentrated chlorine sanitizer, reading 100ppm.
REPEAT VIOLATION.
*Note: This is a repeat violation, but since there were two different violations during the last inspection and no multi-use equipment or utensils were seen at the 3-compartment sink, EHS will deduct points but not take the full amount. If this is marked out of compliance during the next routine inspection, EHS will deduct the full 3 points.
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 |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed a container of pre-cooked lomein noodles stored in one of the make tables without a date mark. PIC stated the package was opened today.
CDI: PIC created date label with today's date.
Observed a container of cut cabbage, cooked pork, cooked chicken, and baby corn all stored in another make table without any date labels. PIC stated all of these TCS food items were prepared today.
CDI: PIC created date labels for all TCS food items.
Observed a container of re-hydrated rice noodles stored in lowboy cooler 2 without a date label. PIC stated the rice noodles were re-hydrated in water yesterday.
CDI: PIC created date label for re-hydrated noodles.
Observed packages of cooked pork stored frozen inside the WIF without any date labels. PIC stated they cooked this pork on 5/30.
CDI: EHS explained date marking rules for frozen TCS food items, and EHS created date labels for all packages of cooked pork.
REPEAT VIOLATION.
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 cockroach spray that read "household use only" on the manufacturer's label. PIC confirmed that this is their way to control their pests.
CDI: EHS explained that any and all toxic materials used in the facility have to be for commercial food service only, and PIC voluntarily discarded the unapproved spray. |
|
33
|
0.50
|
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 stainless steel colander full of cut cabbage cooling inside the WIC (with plastic wrap covered on top and weighed down by thick plastic soy sauce bucket lid) with one degree temperature change after 71 minutes had passed. EHS advised PIC that the large volume and covering materials could potential be the reasons why the cut cabbage was not meeting the cooling rate; EHS advised dividing into shallow pans and placing in WIF to rapidly cool down. PIC stated cut cabbage was placed inside the WIC to cool down around 3:00PM, so there was still time left in the 4-hour cooling window (whole cabbage is kept at ambient temp).
CDI: PIC took EHS' advice and divided cut cabbage into smaller pans and placed inside the WIF, uncovered, to rapidly cool down.
Observed a container of marinated raw shrimp that was cooling inside the WIC, in a plastic container closed with a tightly-fitting lid, temping at 63F. PIC stated raw shrimp was stored inside the WIC to cool down at 1:00PM. EHS observed this food item at 4:20PM.
CDI: PIC removed the lid and placed the container inside the WIF to rapidly cool down.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies around the back prep room.
Keep premises free of insects by keeping doors closed.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed the back screen door of the facility not tight-fitting and with a gap in between the bottom of the door and the floor.
Replace or repair so that there are no gaps for possible entrance of pests. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
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 a container of re-hydrated rice noodles and a container of re-hydrated vermicelli noodles both stored in water, inside lowboy cooler 2. PIC stated they had re-hydrated the noodles yesterday.
CDI: PIC drained water from both containers of re-hydrated noodles.
REPEAT VIOLATION. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed a sanitizer bucket stored under a prep sink holding in-use wiping cloths in chlorine sanitizer, reading 0ppm.
CDI: PIC dumped out the sanitizer bucket.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed a sanitizer bucket full of chlorine sanitizer holding in-use wiping cloths stored directly on the floor underneath the prep sink.
CDI: PIC moved the sanitizer bucket off of the floor to prevent contamination.
REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves throughout the facility.
Repair/replace rusted shelves so that they are smooth and easily cleanable. |
|
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 soiled gaskets inside lowboy cooler 1, lowboy cooler 2, and inside the WIC.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed 4 missing ceiling tiles above the WIC.
Replace missing ceiling tiles to prevent the entrance of pests, and so that they are smooth and easily cleanable.
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 a non-functioning paper towel dispenser inside the restroom.
Repair paper towel dispenser.
Observed missing baseboard tiles on both sides of the back door. Observed cracked floor tiles around the drain in prep sink area and under 3-compartment sink.
Repair/replace baseboard tiles and floor tiles.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed a non-functioning deli slicer stored in the dry storage rack. PIC stated that they do not use it and do not need it.
EHS advised PIC to remove any pieces of equipment from the facility that is not necessary for operating. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity.
Observed two lightbulbs out in the hood system.
Replace with new lightbulbs.
REPEAT VIOLATION.
*Note: Although this is a repeat violation, sufficient lighting intensity was observed at the make line. |