| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee coffee observed on prep table where ginger was being cut. Do not store employee drinks on prep tables. Store in a separate area, such as a low shelf. 0 pts. |
|
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 Chef touched cooked chicken with bare hands when EHS was explaining it was warm and needed to cool down quickly. Do not handle ready-to-eat foods with bare hands unless they will be immediately cooked. CDI - Employee educated on bare hand contact and chicken discarded.
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 |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw pork stored directly on top of pan of cooked pork in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw pork moved to bottom shelf. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade has multi-day buildup on it. Wash, rinse and sanitize can opener blade after each use. If can opener blade can’t be cleaned because the blade is stuck it needs to be replaced. CDI - Can opener blade taken to dish machine to be re-washed. 0 pts.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pans of chicken in walk-in cooler measured 56-78F at 1:30PM. PIC stated that the chicken began cooling at 10:30AM. TCS foods must cool within the proper cooling time/temperature parameters. Establishment must cook and cool less chicken at a time so it cools properly. CDI - Pans of chicken above 70F were discarded and the rest of the pans were moved to freezer to continue cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 2 pans of noodles in water and pan of chicken in sandwich cooler tops measured 53-55F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer to cool quickly. Risk control plan will be implemented next inspection if cold holding violations are noted. REPEAT
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Sweet and sour chicken and 2 pans of shrimp were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation with day 1 being date of prep. CDI - Chef placed prep date labels on pans. 0 pts. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Basil chicken on menu has option to add fried egg. PIC states customers can order the fried egg undercooked. Item is not marked with asterisk tying it to consumer advisory on bottom of menu. VR - Verification required within 10 days that menu is corrected. |
|
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 Chicken was cooling in deep pans with lids on them. Pot of masaman curry cooling in freezer and was not being actively stirred during inspection. Use shallow pans/leave cooling foods loosely covered or uncovered/use ice wands/ice baths to rapidly cool TCS foods. Cooling methods must cool TCS foods within the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken above 70F was discarded. Chicken below 70F was moved to sheet pan and placed in freezer. Pot of masaman curry moved to ice bath. REPEAT
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of food stored on floor in walk-in cooler. Containers of noodles stored on floor during lunch under wok. Food must be stored at least 6 inches off the floor. 0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans and containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Some strainers and bowls stored on shelf in mop sink. Store utensils where they can’t be potentially contaminated. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets on doors of refrigeration units on line. Shelves in walk-in cooler are rusted. Also reach-in cooler does not hold below 41F but establishment is using TPHC for TCS foods in unit. 0 pts. |
|
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. Clean shelves throughout kitchen. Clean shelving more frequently. 0 pts. |