| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed 3 food employees fail to wash hands before donning gloves to work with food. CDI- PIC employees discard gloves before properly washing hands then replacing.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employees fail to wash hands after using soiled cloth used for handling hot pans and wiping surfaces multiple times. CDI- PIC had food employee wash hands and replace cloth, after discussion with EHS. *REPEAT* |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 tray of raw chicken stored above raw beef in Walk-in freezer. CDI- PIC had food employee adjust storage order. *REPEAT*
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cut leafy green head stored directly on storage rack in walk-in. CDI- PIC voluntarily discarded item. *REPEAT*
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard soiled gloves, wiped soiled gloves off with cloth used for prep surfaces. CDI- EHS discussed with PIC, PIC had food employee remove gloves and replace.
POINTS NOT ESCALATED DUE TO OVERALL IMPROVEMENT IN SEVERITY BASED ON PREVIOUS INSPECTION REPORT. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pans of boiled chicken and cooked shrimp held in flip top temping above 41F. PIC stated that items had been prepped earlier in the shift and were placed in unit for service. CDI- after discussion with EHS, PIC had food grade bags of ice placed on food for rapid cooling and temp maintenance. *REPEAT* points not escalated due to overall improvement based on previous inspection report.
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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). During initial portion of inspection EHS observed food employees writing in prep dates for TCS food held throughout establishment. TCS food had been maintained without labeling for more than 24hrs. CDI- EHS discussed with PIC, PIC had food employees continue task. Ensure all TCS requiring date marking are properly labeled when held or intended to be held for more than 24hrs.
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 .
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). SEE ABOVE COMMENT.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sushi rice being held without time label prior to start of inspection. CDI- EHS discussed with PIC. Ensure that TCS foods included in TPHC procedures are properly labeled with correct discard time. |
|
33
|
0.50
|
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. Observed boiled chicken cooling in melted ice bath under running water in prep sink, boiled chicken and cooked shrimp cooling in flip top with lids open. CDI- EHS discussed effective cooling methods, PIC added ice to container and had ice bags placed on items for rapid cooling. *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 . |
|
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 gaskets in disrepair on low reach-in cooler units on cookline. |
|
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 lids covering bins holding flour with debris and gaskets in need of cleaning. Increase cleaning frequency. *REPEAT* |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsinks with food residue accumulation around and on handles. Increase cleaning frequency. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 food splash on walls throughout establishment, areas under and behind equipment needing cleaning. Increas cleaning frequency. *REPEAT* |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in Walk-in cooler below 10 foot-candles. Increasing lighting *REPEAT* |