| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee working with raw chicken with gloves on, changing gloves, then grabbing shrimp to prepare without handwashing between gloves changes. Observed PIC go outside and come back in and don gloves without hand wash. CDI- EHS instructed PIC to wash hands and don new gloves. PIC instructed food employee to wash hands and don new gloves. (2) |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw lobster tail stored above RTE sauces and produce. CDI - PIC rearranged storage order. REPEAT. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice cakes, lo mein noodles, rice noodles, rice, dumplings, tossed salad, and fried tofu stored above 41F (see temp chart). Reach in compartment of make table was observed at 46F. VR required in 3 days to observe compliance. 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 Observed tobiko (flying fish eggs), ikura(salmon eggs), lo mein, rice noodles, and numerous RTE sushi grade fish in make table without date marks. PIC stated all items except for lo mein and rice noodles were prepared this morning. Fish eggs are delivered cold and facility freezes portions to save for later use. The eggs observed in make unit were thawed today and had the original freeze date on them but were missing thaw date. CDI - PIC date marked food items prepped today and voluntarily discarded lo mein and rice noodles. (0)
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf PIC stated that freezer capacity is inadequate for storage. EHS observed freezer fully stocked with food. PIC stated that some food items are held in a freezer at home. EHS stated this was unapproved and any foods stored at home shall not be brought back to the facility to prepare/sell to the consumer. CDI - PIC stated facility will no longer store food items in at home freezer. PIC shall manage delivery orders in a way to reduce the amount of storage needed for facility. (0.5) |
|
37
|
1
|
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 containers of sauce in reach in cooler by front area and in sushi make table without labels. CDI - PIC added labels. REPEAT. (1) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of carrots being stored on top of chemicals next to chemical rack by back door. CDI - Food employee moved carrots without intervention from EHS. REPEAT. (2) |
|
55
|
0.50
|
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 A/C vents covered in large amount of dust above dish machine. Increase cleaning frequency to avoid accumulation of residue and debris. REPEAT. (0.5) |