| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
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 no PIC available upon the beginning of the inspection. Owner arrived later, however no active managerial control observed. Verification visit required, although education provided throughout inspection.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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. CDI: EHS provided procedures and education regarding procedure which will be adopted and posted by operator.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open and closed personal beverages stored on prep tables, on top of clean bowls and above food prep. CDI: all items relocated properly. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
2-301.15 Only wash hands in handwashing sink. -PF
Observed numerous hand washing violations; PIC must train employees to wash hands properly, how to don gloves properly and to wash hands only in the hand sink(s). CDI: EHS provided education throughout inspection and required proper hand washing and gloving as necessary.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sinks used for rinsing food (immediate intervention occurred) and observed food debris in both sinks along with a metal scrubber. CDI: EHS educated and intervened. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed food (box of mushrooms, open container of raw pork, open container of cut eggplant, box of celery) contaminated by leaking water in walk-in. CDI: food was voluntarily discarded. Refrigeration technician was called and on site for repairs prior to EHS departure. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
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.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed raw poultry, raw pork, raw beef, raw seafood, raw eggs comingled together and with ready-to-eat foods throughout each refrigerated unit and freezers. Observed unwashed produced comingled with washed produce and all other foods. Verification required within 3 days - Repeat violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P No sanitizer was available during the inspection; observed staff unable to operate sanitizer dispenser. EHS demonstrated how to make bleach/water sanitizer, also instructed operator to contact chemical tech for calibration and demonstration of automated sanitizer system.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed uninformed staff try to clean equipment by rinsing in the 3-comp sink which housed raw meat & seafood and other dirty equipment. I observed bloody pans treated this way, too. I intervened throughout. I observed improper cleaning of the slicer, which had been used to cut raw pork, with just moist towels and "Oxiver TB" - EHS demonstrated how to properly w/r/sanitize after demonstrating how to fill wash bucket, rinse and sanitizer buckets. Observed dirty plates stored as clean, dough hook/mixer in need of cleaning which must be cleaned/sanitized after use or at least every 4 hours.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine, under cup storage, with build-up present |
|
20
|
3
|
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 pan of pork belly pieces at 111F cooked at 10 a.m., checked at 1:48 p.m. Observed cooked noodles from 11 a.m. at 80F checked after 2 p.m. & cooked chicken breasts at 78F from noon checked at 3 p.m. CDI: Items voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked meat and chicken held in bowls at on flip top cutting board held between 80-90F CDI: Items 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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top prep unit and walk-in refrigerator holding TCS foods between 42-55F. All out of temp TCS items were voluntarily discarded and refrigeration tech was contacted - arrived prior to departure. Flip top prep unit was repaired prior to departure. Also observed cut cabbage and blanched bok choy sitting out at room temp. Note: Facility operators voluntarily closed; however, verification necessary to check walk-in prior to re-opening.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date labels on any RTE/prepared TCS foods held over 24 hours - Items observed: cooked chicken pieces, cut cabbage, cooked pork belly pieces. CDI: Items voluntarily dicarded.
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 . |
|
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 unlabeled spray bottle w/ degreaser. CDI: Item labeled
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label .-P Observed Oxivir Tb being used as cleaning for slicer. CDI: see #16 - EHS educated operator to use sanitizers that can be tested and safe as leave on sanitizer. |
|
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 noodles stored tightly wrapped in individual baggies and then lumped together in 1 large bag. Observed pork belly pieces cooling on the prep sink. Observed chicken breasts tightly wrapped in reach in. CDI: Items voluntarily discarded. Repeat.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large pans of raw meat and pork thawing in and under (see also #39) 3-comp sink (which should only be used for w/r/san of equipment; observed raw seafood in prep sink w/ no running water. Observed container of beef in water thawing on the prep sink drain board at 60F. CDI all items were placed in the operable reach-in or freezer; 60F beef was voluntarily discarded. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer reading 50F in ice water - EHS thermometer registered 32F. CDI: operator found 2nd thermometer which was calibrated - however, not a thin probe (see below).
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 no labeled working containers or dry goods containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects. Observed fruit flies particularly around beer taps/drain |
|
39
|
1
|
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 container of pork/water thawing on floor under 3-comp sink, large tub of re-hydrated mushrooms stored under dirty drain board of 3-comp sink, bottles of sauce stored on floor and roll of plastic wrap in onions. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and dry cloths stored on tables throughout facility. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be have handles to store with handles above the food and top of the food container. Observed several bowls stored inside food for scooping. CDI: scoops removed.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoon used for rice stored in room temp water. CDI: dissembled and taken to dish machine. |
|
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 wet cups tightly stacked at beverage area. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 build up of grease and debris around and on surfaces throughout. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors & grease receptacle lid open |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments shall be clean. Observed cleaning needed for walls under dish machine and flooring in need of cleaning under equipment. |