| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee health policy poster missing reporting information and PIC not able to communicate reporting requirements or have written employee health policy. CDI, updated employee health policy agreement emailed to PIC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrhea cleanup procedure. CDI, sample procedures and 2017 NC Food Code information emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed food employee handle trash can and proceed to continue food preparation without washing their hands in between. CDI, employee washed hands. Observed employee handle wet wiping cloth then proceed to food preparation without washing. Repeat. |
|
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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce such as oranges and ginger stored over RTE food in walk in cooler. Observed raw shrimp stored over vegetables in walk in cooler. Observed raw shrimp stored over RTE noodles in prep cooler. Observed bowl used for preparation of raw chicken and raw chicken on bowl stored over carrot in prep cooler. CDI, items relocated for proper storage. Repeat. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken and broccoli cooked with chicken reaching 156 degrees F. CDI, chicken placed back in wok to continue cooking and reached 176 degrees F. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 soups hot held below 135 degrees F. CDI, soup reheated to above 165 degrees F. See temperature observation chart. |
|
33
|
1
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed lo-mein cooling at 75 degrees F in deep covered container at 2:03 PM. At 2:42 lo-mein was at 73 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, noodles relocated to shallow uncovered sheet pan and placed back in WIC to rapidly cool. Repeat. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 working container of sugar not labeled. CDI, employee labeled container. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe wet cloths used to stabilize cutting boards. Repeat. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed broccoli not washed prior to preparation. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee manually warewashing equipment but detergent water at 104 degrees F. CDI, detergent vat temperature increased to greater than 110 degrees F. Repeat. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup under hood. Repeat. |