| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Observed the PIC not having much knowledge on foodborne disease prevention, employee health policy, or showing AMC.
VERIFICATION REQUIRED within 10 days to ensure that the PIC (manager) is able to demonstrate knowledge on how to run a safe food establishment.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no Employee Health Policy in place.
EHS observed that they have the Employee Health poster stating symptoms and foodborne illnesses placed on the wall, but one out of the two food employees working in the kitchen stated that he cannot read English. When EHS asked the other food employee if he could explain how the facility handles sick employees, he could not answer. EHS also observed that there were other posters placed on the same wall that could be stating Employee Health, but it was all written in Mandarin, which neither of the two food employees or the PIC can read or speak.
EHS provided PIC with a copy of the updated Employee Health Policy that they can utilize once explaining to their entire staff of the Employee Health policy, and also provided a copy of the Employee Health Policy poster in Spanish, to prevent a language barrier.
VERIFICATION REQUIRED within 10 days to ensure all food employees have been trained on the Employee Health Policy, including symptoms, illnesses, time frame on when they can return to work, etc.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0.50
|
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
Observed no written procedures for employees to follow when responding to vomit or diarrhea.
CDI: EHS provided PIC with vomit and diarrhea clean-up written procedures to post in the facility that is easily readable by all employees.
EHS advised PIC to have the food employee who speaks both English and Spanish to go over the cleanup written procedures with the other food employee who does not speak English, so that each employee is aware of the cleanup procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 a large bus tub of raw marinated chicken stored above a bus tub of dumpling filling that is made with ground pork.
CDI: Food employee corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one knife that with visible food debris on the blade, stored in the magnetic strip where other clean knives were stored. Observed one veggie peeler with visible food debris on the blade, stored in the magnetic strip where other clean knives were stored. Observed one whisk with visible food debris on the food contact surface, hanging on the clean dish rack.
CDI: Food employee removed all items to be properly washed, rinsed, and sanitized.
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
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 a container of eggrolls that were date-marked from 2/01.
CDI: PIC voluntarily discarded the eggrolls since the time/temperature window had surpassed.
Observed a container of RTE wontons that were date-marked from 2/04. Food employee stated that these were cooked on 2/08, showing EHS the larger bin of the wontons that were cooked the same day and incorrectly marked.
CDI: Food employee created a new date label with the correct date on when the wontons were prepared.
Observed a container of RTE dumplings that bore no date label. Food employee stated that these were cooked on 2/07.
CDI: Food employee created a date label for the dumplings.
REPEAT VIOLATION.
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 |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed a metal pan of fried chicken wings held out at room temperature at the make line, marked with a time of when they were placed out at room temp, but no written procedures to follow TPHC.
EHS explained that having a time for when they put the fried chicken wings out at room temperature is not sufficient enough for TPHC, and the written procedures for TPHC must be readily available upon request.
EHS will email the TPHC template to the email address on file, so that the PIC and owner can fill it out to continue keeping fried chicken wings on TPHC.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle of degreaser, stored on the drainboard at the 3-compartment sink.
CDI: Food employee labeled the spray bottle as degreaser. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
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 one dented can of tomato ketchup stored commingled with other cans in the dry storage rack.
CDI: Food employee removed the dented can and placed in a bus tub, which he labeled "dented cans" to keep them separate.
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed a container of re-hydrated angel hair vermicelli noodles submerged in undrained water, stored in the lowboy cooler.
CDI: Food employee drained the vermicelli noodles in a prep sink and stored back in the lowboy cooler, since there were no physical signs of contamination. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a deli container stored inside the 5 gallon bucket of soy sauce, used as a scoop for the non-TCS product.
CDI: Food employee removed the deli container from the bucket.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed a deli container stored inside the 5 gallon bucket of housemade lo-mein sauce, used as a scoop for the TCS product, stored in the WIC.
CDI: Food employee removed the deli container from the bucket.
*Note: All other bins of non-TCS food (four, rice, sugar) and TCS food (housemade sauces) had scoop handles stored above the top of the food within the containers. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed the dumpster doors kept open during the time of the inspection.
Keep dumpster doors closed when not in use.
REPEAT VIOLATION. |