| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed a pot of soup stored in the middle shelf inside the WIC that was uncovered. PIC stated that they cooked this yesterday.
CDI: PIC obtained a cover for the pot of soup to prevent contamination.
Observed multiple plastic pans of housemade pork dumplings that were uncovered. Date label showed that they were not prepared today.
Keep all food covered when no longer actively cooling.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed two cases of unwashed broccoli that was stored above multiple containers of RTE food items, stored inside the WIC.
EHS explained storage order to PIC and PIC stated he will get food employees to correct the storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed steamed bao buns hot holding below 135F (see temp chart) in the steamer at the make line. Food employee stated that they steamed these less than two hours prior to the start of the inspection.
CDI: Food employee reheated bao buns to above 165F.
REPEAT VIOLATION.
*Note: Although this is a repeat violation, EHS not deducting full points today since only one of a few TCS food items in hot holding were temping below 135F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points.
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 . |
|
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 two unopened bags of commercially made noodles that were stored out at room temp at the make line. EHS observed this food item is not one of the two food items that the facility holds on TPHC, and observed that the manufacturer's label on the box of commercially made noodles state that the noodles (which are received frozen) are a perishable product and shall be kept under refrigeration at all times.
CDI: PIC moved bags of noodles into the WIC to rapidly cool down and stated they will keep the noodles inside the lowboy cooler at the make line.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since only one TCS food item in cold holding was observed temping above 41F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points.
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 |
3-501.18 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)
Observed a container full of cooked shoyu eggs stored in make table 2, that was date-marked with today's date, but food employee stated that these were from the same batch as the other cooked shoyu eggs that were actually cooked yesterday.
CDI: Food employee removed date label and created new date label with the correct prep date to ensure TCS food items are not being held past the 7-day window.
Observed a container of cooked shoyu eggs stored in the lowboy cooler of make table 1, that bore no date. PIC stated all of the shoyu eggs in all units were cooked the same day (yesterday).
CDI: PIC created date label for this container of shoyu eggs.
Observed a container of cooked jalapenos that bore no date label, stored inside one of the lowboy coolers at the make line. Food employee stated that he cooked these jalapenos yesterday.
CDI: Food employee created date label for cooked jalapenos.
Observed a large 5-gal bucket of commercially-made kimchi that bore no open date, stored inside the WIC. PIC stated they use this kimchi to follow their recipe for pan-fried kimchi (adding more seasonings to apply more heat) which the 5-gal bucket yields about 4 batches of the pan-fried kimchi recipe. PIC stated that they opened this bucket of kimchi about 3 days ago.
CDI: PIC created date label for kimchi.
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
|
1.50
|
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 a basket full of breaded fried chicken held on facility's TPHC form, not time stamped with the start or discard time. PIC stated that they usually only hold these for about 30 minutes due to the high volume of this food product for orders, and will not surpass the 4 hours hold time.
EHS explained to PIC that since the breaded fried chicken is included as one of the two food items written on their TPHC form for 4 hours, they need to follow the TPHC procedures for both food items and need to keep the chicken time-stamped so that it never surpasses the 4-hour time limit at room temp.
CDI: PIC created time sticker for breaded fried chicken. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probe thermometer available at the facility; neither of the two food thermometers that the PIC provided EHS to check calibration were not thin probes.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
39
|
1
|
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.
Observed two cases of frozen chicken and a large cambro of stock, stored directly on the floor inside the WIF. Observed a 5-gal bucket of commercially-made kimchi stored directly on the floor inside the WIC.
Keep all food stored off of the floor to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed a few stacks of single-serve clamshells and bowls stored right-side-up, out of it's original protective packaging, on top of the make tables.
CDI: PIC inverted all single-serve articles to prevent contamination. |
|
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 the middle shelf inside the WIF, damaged and tilting to one side. Observed rusted shelves throughout the facility.
Repair/replace all above mentioned items. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin inside the female restroom.
PIC stated he will obtain a covered waste bin soon. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed missing wall tile above the WIC.
Obtain wall tile to cover the open space and prevent possible entrance of pests. |