| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf EHS observed soup base in packaging completely in mandarin with no English label present on packaging. PIC presented EHS with invoice for soup base and stated they will reach out to supplier. This food is procured from an Asian market in North Carolina. CDI - PIC removed food from service until more information can be provided. (0) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed pot of beef sitting in warm water. PIC stated item was placed on time at 11am. EHS observed time stamp for item and observed at 3:10 pm beef still sitting in steam well. EHS advised that food placed on TPHC shall be discarded prior to exceeding 4 hours. CDI - PIC voluntarily discarded food due to being past 4 hour window. (1.5) |
|
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 EHS observed one spray bottle of window cleaner without proper label. CDI - PIC printed label for spray bottle. (0) |
|
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 EHS observed large plastic cambro of noodles cooling in reach in cooler. PIC stated noodles were cooked 2 hours prior to inspection. EHS observed no temperature change after thirty minutes. CDI - PIC removed noodles from reach in cooler and placed noodles in ice bath until cooled to 41F. REPEAT. (1)
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
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. EHS observed containers of seasoning, butter/oil, and jars of toppings for boba without proper labels. EHS advised to label all working containers of food with legible name of item in container. REPEAT. (1) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing food without proper hair restraint. (0) |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed bowls being used to scoop raw beef and pork being stored in direct contact with food. EHS advised to remove bowls and to store outside of the food in between uses. CDI - PIC removed bowls from service. REPEAT. (1) |
|
55
|
0
|
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. EHS observed AC vents above dish machine beginning to accumulate dust. Increase cleaning frequency to avoid accumulation. (0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS encountered numerous items in dry storage shelves utilized for employee’s only. However, EHS observed items co-mingled with other items used for service. EHS advised to designate an area and label “employee only” for these items. REPEAT. (0.5) |