| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P-
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P-
2-301.15 Only wash hands in handwashing sink. -PF-
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P-
Observed a food employee sneeze in the rear of the kitchen and proceed to go back to food prep, EHS stopped the food employee before he went to work with food. EHS guided the food employee to wash hands. Food employee went to wash hands with gloves on in the prep sink, EHS stopped him. EHS told him to wash his bare hands in the hand sink. Food employee washed hands for 5 seconds and then turned the hand sink off with no barrier.
-CDI- EHS took time with all kitchen staff to coach, guide, and demonstrate proper hand washing for everyone. EHS explained all the things wrong with the food employees initial hand washing attempt and had staff rewash hands.
Hand washing was performed correctly.
PIC must continually monitor hand washing and ensure that hand washing is be performed correctly educating staff as needed. PIC understood. |
|
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 prep top set up in rows of 3. The rear container was raw beef, the middle was raw shrimp, and the front was raw chicken. EHS explained the potential of contamination from dripping. -CDI- PIC understood and rearranged storage order properly.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw chicken wings being cooked. They were being fried in oil in the wok. The wings were pulled from the oil and EHS asked if the wings were completed cooking to which the PIC stated yes. EHS took temps and observed temps ranging from 84F-116F.
-CDI- EHS showed the thermometer readings to the PIC and PIC re-dropped the chicken into the oil to cook for more time. Chicken was then cooked to 184F-190F.
Ensure proper usage of thermometer and ensure final cook temps of raw chicken is 165F or greater. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf-
Observed raw shrimp thawing under running water in a prep sink. Water was 72F Shrimp was 71F. EHS asked how long the shrimp was thawing for, the PIC stated 10 minutes. EHS stated that the time would have had to have been greater than 10 minutes for the shrimp to go from frozen to 71F if the water temperature was 72F.
PIC proceeded to move the shrimp into the WIC to cool down. When the PIC went into the WIC the fire sprinkler was slowly dripping directly into the container of raw shrimp.
-CDI- Shrimp were voluntarily discarded. |
|
37
|
2
|
Food properly labeled: original container |
Yes |
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 foods at the wok station with no labeling present or labeling wearing away and no longer legible.
Ensure that all working containers of food are properly labeled. -CDI- PIC labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed the thawing shrimp that were moved to cool down into the WIC become contaminated when the fire suppression sprinkler had a small slight drip of liquid directly into the open container of the shrimp.
-CDI- Shrimp were voluntarily discarded.
Ensure that food is protected against contamination. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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 a cup for sugar with no handle stored in direct contact with the facilities sugar. -CDI- Cup removed.
Ensure that scoops have handles and that handles are not stored in direct contact with non-TCS foods.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a knife stored in between the crevice of a prep top and prep table. Ensure that equipment is stored on clean portions of prep tables or equipment. -CDI- Knife removed and moved to be W/R/S. |
|
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 speed racks in the rear of the facility with a large amount of soil and food debris. Ensure that non-food contact surfaces are cleaned and maintained as clean. |