| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one food employee in the make line wearing gloves, grab his personal phone from his pocket to text/scroll through phone, then put his phone back into his pocket, then grab the pair of tongs that are used for the ramen toppings held on TPHC.
CDI: PIC educated food employee on the proper use of gloves, needing to wash hands before donning a new pair of gloves, and food employee discarded the gloves and properly washed hands before donning a new pair of gloves, and the tongs he grabbed with the soiled gloves were taken to the dish room to be washed/rinsed/sanitized. |
|
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
Observed bags of raw pork stored above large containers of house-made soups and commercially made RTE foods (edamame and gyoza) in the reach-in freezer.
PIC stated that they receive the raw pork fresh, they slice them in-house, and package them into portioned bags.
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 |
|
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 chlorine sanitizer used at the 3-compartment sink reading 10-50ppm concentration.
CDI: PIC added more chlorine and EHS observed concentration to be above 100ppm.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed two metal pans stacked and stored in the clean dish rack with leftover sticker residue on the food-contact surface.
CDI: PIC removed metal pans to be properly washed/rinsed/sanitized.
REPEAT VIOLATION.
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 . |
|
23
|
1.50
|
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
Observed a container of kimchi stored in the lowboy cooler without a date mark.
PIC stated that they do not make their own kimchi and buy it commercially made. PIC also stated that they opened this jar of kimchi three days prior.
Observed the large glass jar from where the same kimchi was portioned out, stored in the lowboy cooler without a date mark.
CDI: PIC created date labels for both containers of kimchi.
Observed deli containers of house-made veggie soups stored in the reach-in freezer without a date mark.
PIC stated that the soup was made this past Sunday, 2/02.
CDI: PIC created date labels for the soups.
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
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed a 3-pack of butane gas containers stored on a shelf right above a large bin containing flour.
CDI: PIC moved the butane gas containers to an area where they cannot contaminate anything. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 a bottle of tonkatsu sauce stored in the make table without a label. Observed multiple bottles of a brown-colored sauce near the food prep area without a label.
CDI: PIC created labels for all bottles. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal colanders and a couple metal pans stacked wet and stored in the clean dish rack.
CDI: PIC separated colanders and pans to allow for proper air-drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed a corner of the sealed wood used as a partition in between the prep sink and the 3-compartment sink, damaged and exposing unsealed wood.
Repair so that the surface is smooth and easily cleanable. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 the hood system with heavy buildup of oil.
PIC stated that they have a hood cleaning company that comes once every 2 months.
Increase cleaning frequency to avoid buildup. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed multiple employee food stored throughout the WIC and the reach-in freezer.
CDI: PIC obtained a bin to keep all food employee food contained and stored away from consumer food to prevent contamination. |