| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed PIC wash hands in prep sink. CDI: EHS provided education that employees may only use hand sink for hand washing. PIC rewashed hands in hand sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in men’s restroom. CDI: Employee stocked hand sink with soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in men’s restroom. CDI: Employee stocked hand sink with paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed packages of raw pollock being stored over ready to eat foods in reach in cooler. CDI: PIC re-arranged items to proper storage order. |
|
18
|
0
|
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 Per conversation with PIC, certain chicken items are cooked to an internal temperature of 135F to 140F before being placed in walk in cooler to cook and then chicken is later cooked to an internal temperature of 160F. EHS did not observe cooking during inspection today, but notified PIC that all animal foods must be fully cooked to required temperatures without interrupting the cooking process or approval must be obtained from Health Department to interrupt the cooking process and chicken must be cooked to an internal temperature of 165F for 15 seconds before serving. CDI: PIC confirmed understanding of required cooking temperatures and stated that he will discontinue non-continuous cooking operations and will fully cook chicken to an internal temperature of 165F before serving or cooling down. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed containers of curry chicken, chicken stew and greens cooling down in walk in cooler in plastic covered bus tubs from either the night before or early this morning according to PIC in which items did not reach cooling parameters. Also observed a large deep covered plastic container of pasta noodles cooling down in reach in cooler since early this morning that did not reach cooling parameters See temp chart. CDI: PIC voluntarily discarded all items. |
|
28
|
0
|
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 a spray bottle of pine sol being stored unlabeled on chemical storage shelf. CDI: PIC labeled spray bottle. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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, 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed containers of curry chicken, chicken stew and greens cooling down in walk in cooler in plastic covered bus tubs since early this morning according to PIC in which items did not reach cooling parameters. Also observed a large deep covered plastic container of pasta noodles cooling down in reach in cooler since early this morning that did not reach cooling parameters See temp chart. CDI: PIC voluntarily discarded all items. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packages of salmon fully thawed in reach in cooler still in reduced oxygen packaging. CDI: PIC cut open packaging to remove salmon from their reduced oxygen environment. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. Contact pest control service provider to address issue. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 cans of ketchup being stored on floor in dry storage room. Keep food items at least 6 inches above the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
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 scoop being stored in a large container of flour in which handle of scoop was buried in flour. Store utensils with handle above the food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household rice cooker in use. Replace household rice cooker with ANSI certified or equivalent equipment. |