| 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 employee not utilize barrier to turn off faucet after washing hands during inspection. CDI - EHS intervened and educated. Employee rewashed hands.
2 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed PIC utilize front handsink to rinse out pint container and soak hand towel during inspection. Observed no hand soap available at back handsink during inspection. CDI - EHS intervened and educated on proper handsink usage. PIC placed container of hand soap at back handsink.
0 pts. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
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 raw chicken being stored above ground pork in WIC during inspection. Observed raw, repackaged steak being stored above wontons and spring rolls in WIF during inspection. Observed raw chicken being stored behind raw steak and raw shrimp in prep unit .CDI - Employee reordered storage in all units.
Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed fried breaded chicken, fried battered chicken, wontons, dumplings, spring rolls, and cooked pork in lowboy unit not baring date of preparation, opening, or thawing during inspection. PIC and employees were able to verify preparation, opening, or thawing date of all items. CDI - Employee properly date labeled all items.
Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection.
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 .
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 cut cabbage and cooked noodles being held outside of temperature control with no label indicating the time at which they were removed from refrigeration or when they must be discarded by. CDI - PIC labeled with both start and end time.
0 pts. |
|
28
|
0
|
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 containers of butane being stored in conjunction with and above customer food during inspection. CDI - PIC moved to appropriate location.
0 pts. |
|
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 probed thermometer on site during inspection. Acquisition necessary. 10 day VR required.
0.5 pts. |
|
39
|
1
|
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 container of fryer oil being stored on direct contact with the floor during inspection. Observed heads of cabbage being stored directly on shelving units in WIC. Observed multiple containers of food being stored with the bottoms in direct contact with customer food in lowboy. CDI - PIC placed cabbages in container, employee rearranged storage in lowboy, and placed oil on shelf.
Repeat. 1 pt. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf
Observed employee handling customer food with an excessively long fingernail during inspection. CDI - Employee stepped outside and trimmed fingernails.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed heavy rusting on shelves in WIC and lowboy, and torn gaskets in prep unit. Repair or replacement needed.
0.5 pts. |
|
49
|
0
|
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 food debris at bottom of lowboy unit. More frequent or thorough cleaning needed to preclude pest harborage.
0 pts. |