| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee move from handling raw chicken to handling ready to eat food on the line without washing hands. Employee changed gloves but did not wash hands between glove changes. CDI: Employee educated and washed hands and donned new gloves.
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 . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near stove. CDI: Soap provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dirty dishes with gloved hands, and then immediately move to unloading dish rack of clean dishes. CDI: Dishes rewashed, employee educated and doffed gloves, properly washed hands then donned new gloves.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one pan of raw pork stored over impossible meat in reach in cooler. CDI: Impossible meat was voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection as this was the only storage issue. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed curry cooling after 1hr 45 min still at 105F. CDI: Product was rapidly reheated to over 165F within remaining time. Product was then divided into two hotel pans and placed on ice and stirred to rapidly cool. REPEAT VIOLATION
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed impossible burger mix cooling from yesterday still above 41F. CDI: Product was voluntarily discarded. Observed raw pork cooling from yesterday still above 41F. CDI: 2 pans were below 45F and were allowed to continue cooling. 1 pan was above 45F and voluntarily discarded.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 tuna mixture with today’s date in the walk in when the mayo with masago was made 10/8. CDI: Date mark corrected to 10/8. Observed pickled cabbage from 10/4 in walk in. CDI: Product voluntarily discarded. Observed no date mark on any items in the prep top portion of the coolers. CDI: Products were dated with the bulk product. REPEAT VIOLATION |
|
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 Observed curry cooling in a deep pan with ice bath only under the product. CDI: Curry was rapidly reheated to over 165F. Impossible mix and raw pork mix cooling in reach in cooler from yesterday still above 41F. CDI: Impossible meat and one pan of pork mix voluntarily discarded. Remaining 2 pans of pork mix was continued cooling. REPEAT VIOLATION |
|
37
|
0
|
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 bulk tempura flour container with no label. CDI: Product labeled by PIC. REPEAT VIOLATION Previous violation corrected. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed employee wash hands in 3-comp sink. CDI: Employee educated and properly washed hands in handsink. |
|
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 heavy grease build up on covers used for flat top grill. Observed sticker present on bottom shelf of prep table to right of walk in. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor peeling in several areas throughout the facility. Observed wall not smooth and easily cleanable near bun steamer. REPEAT VIOLATION PIC stated that she has obtained a quote to have this repaired.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed wall damaged at baseboard near handsink at the stove. REPEAT VIOLATION Improvement as no standing water seen today. PIC stated that she has obtained a quote to have this repaired. |