|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 for approximately 5 seconds after contaminating hands. -CDI- Food employee, EHS and PIC discussed hand washing and food employee rewashed hands properly.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee turn sink off after washing hands with no barrier. -CDI- Food employee, EHS and PIC discussed hand washing and food employee rewashed hands properly. |
|
15
|
1.50
|
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- Observed raw beef in stand up RIF out of the original packaging stored above crab stick. Ensure that raw foods are stored below RTE foods. EHS coached food employees of storage order parameters in the freezer. -CDI- Storage order rearranged to reflect proper storage order.
-POINTS NOT ESCALATED DUE TO SEVERITY OF NON-COMPLIANCE-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tofu above 41F in the lowboy, food employee and datemarking showed the food was from Sunday, food employee stated that food was not out at all today -CDI- PIC voluntarily discarded. Observed garlic and oil mix on wok station above 41F and not on TPHC. EHS coached PIC that garlic and oil mixtures are TCS and must be maintained cold or a part of their TPHC procedures. -CDI- PIC voluntarily discarded.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 4 containers of food present in the facility with no labels. Ensure all working food containers are labeled. -CDI- PIC labeled food containers. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. It was not locked today. -CDI- PIC locked the 2 door freezer |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors and walls behind equipment on cook line adjacent to the hand wash sink in need of cleaning. With a build up of residue and soil present in these areas. Ensure an increase in cleaning frequency and thoroughness. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
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 food in the WIC scattered amongst patron food. Ensure that there are designated areas for employee food and that designated areas are separate and apart from patron food. |
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