| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple P and Pf violations during inspection that could be prevented with active managerial control. EHS recommended more thorough training with staff and management about their expectations. 10 day VR required. 1 pt.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site at beginning of inspection. CDI - CFPM manager arrived 30 minutes into inspection. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands in three compartment sink with no soap during inspection. CDI - EHS intervened, employee rewashed hands properly in handsink.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw eggs with gloved hands, then continue to work with RTE food ingredients during inspection. CDI - EHS intervened and had employee doff soiled gloves, wash hands, and don clean gloves. 2 pts. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch cut red onions with bare hands to scoop into wok to cook. Leftover raw onions were placed back into original container for storage. CDI - EHS intervened. Employee discarded onions, and donned gloves. 2 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink at entrance to kitchen during inspection. CDI - Employee placed stack of napkins at sink without EHS intervention.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up pot of water to cook noodles with at handsink during inspection. CDI - EHS intervened. Employee finished filling pot at prep sink. 1 pt. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer being stored as clean with visible raw meat debris caked on during inspection. CDI - Employee cleaned. 0 pts.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coconut milk, raw pooled eggs, and cooked lamb on left side of wok 2 prep unit maintaining above 41F during inspection. Left side of unit was maintaining proper temperatures. Observed commercially fermented peppers being held outside of refrigeration, despite the packaging stating it must be refrigerated after opening. CDI - PIC voluntarily discarded all out of temperature TCS foods. Maintenance contacted during inspection. EHS advised moving all TCS foods to working side of unit until it can be serviced. Repeat. EHS will be conducting long term compliance visit before 2/14. 3 pts.
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 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 cooked chicken, cooked shrimp wontons, cooked rice noodles, and other TCS foods in WIC not baring label indicating their date of preparation. Observed employee labeling shrimp wontons cooked on 2/3 with 2/5. CDI - PIC was able to verify that all foods had been prepared on 2/3. Employee labeled all food items. Employee corrected labels for shrimp wontons. 0 pts.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap in kitchen heavily soiled with trapped and dead flies during inspection. Removal or replacement of trap necessary. 0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
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 many containers of food being stored on floor of WIC and WIF during inspection. Ensure all food is stored at least 6 inches off of the ground.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans being stored in conjunction with unadulterated cans in dry storage. Observed dented can actively in use during inspection. CDI - PIC voluntarily discarded adulterated cans. EHS educated PIC on dangers of utilizing dented cans. 1 pt. |
|
49
|
0.50
|
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 heavy food residue in microwave, on bottom of prep units, on door of prep units, and on other various non-food contact areas of equipment throughout kitchen area. More thorough or frequent cleaning needed to preclude pest harborage. 0.5 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed plumbing system connected to wok station in disrepair and leaking onto the floor during inspection. PIC stated that the plumber has already been contacted about repairs. 0 pts. |
|
55
|
0.50
|
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 food debris on floors, walls, towel dispensers, and soap dispensers all throughout kitchen area. More frequent or thorough cleaning needed to preclude pest harborage. 0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle being stored above customer flat wear during inspection. CDI - Employee moved without EHS intervention. 0 pts. |