| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC not in facility at beginning of inspection. CDI - PIC Jenny Zhang was on-site after about 30 minutes. -1- |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedure in-house today. EHS sent written procedure and additional changes for 2017 NC Food Code to PIC Alex Jiang. CDI - EHS gave example written procedure today. -.5- REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored above washed, RTE vegetables on walk in shelf. CDI - PIC changed storage order. -0- |
|
20
|
0
|
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. For more information please visit: http://meck.co/FoodSafety 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 . Observed cooked green curry cooled overnight at 49F. CDI - PIC voluntarily discarded. EHS helped PIC with cooling and cooling method for red curry and coconut sauces today using active stirring and ice bath. -0- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedure for raw shelled eggs and sushi rice to be held at room temperature on TPHC. VR no later than 03/26/2022 to ensure written procedure available for TPHC for all TCS foods held at room temp using TPHC. -1.5- REPEAT |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing disclosure on to-go menu available at front counter. VR no later than 03/26/2022 to ensure consumer advisory contains disclosure and reminder on all available menus. -.5- |
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed green curry sauce cooled overnight in stacked container with lid in place at 49F. Per PIC, ice bath is used for cooling. CDI - Today, PIC demonstrated active cooling. EHS advised PIC that active stirring until TCS foods are 135F or less will help cool food faster. EHS advised PIC not to stack metal containers that were overfilled with TCS foods before verifying proper cooling with calibrated thermometer. -.5- |
|
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. Observed missing labels on working containers of oil mixtures at cook line. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on arm of food employee on top of glove. Per food employee bracelet cannot be removed and has been in place since a small child.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on same food employee. Hair restraint put on. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.13 Linens shall be only contact food when used as a liner for a food container and changed after each consumer. Observed wet wiping cloth used in direct contact with spring roll shells between uses to keep sheets moist while rolling. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal food containers on drying shelf. EHS reminded PIC to air dry before stacking. -.5- REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go containers stored less than 6 inches off floor n dry storage area. -0- |
|
49
|
0.50
|
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 absorbent shelf liners made of cardboard and inside of dish machine with buildup present. Clean often enough to prevent buildup. -.5- |