|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
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 eggs over RTE whipped cream in lowboy at coffee stall. Observed raw eggs over cheese and kimchi in RIC at beef and claw. Observed raw chicken, shrimp and octopus over RTE carrots, green onions and other items at RIC at ka udon. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 raw chicken over pork in meat and produce WIC. -CDI- PIC corrected storage order. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in grab and go unit above 41F. Refer to temperature chart. Observed ambient air of grab and go unit at 45F. -CDI- PIC voluntarily discarded items and moved raw meats to freezer to rapidly cool down. PIC will only keep items in unit on TPHC until unit has been repaired. **3DAY VERIFICATION REQUIRED** **REPEAT** -1.5-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed onigri and kimbap in grab and go unit with no time stamp. Observed no time stamps on baby octopus, tammali, corn and other items at ka udon. Observed pork and chive, and shrimp buns in RIC at stuffed with time stamps already pre-placed on items. -CDI- PIC placed time stamps on onigri and removed time stamps on other items. -0- |
|
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 2 spray bottles with no label. Per PIC, one bottle contained oven cleaner. -CDI- PIC labeled oven cleaner and discarded of contents in other bottle. -0- |
|
37
|
1
|
Food properly labeled: original container |
Yes |
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. Observed 2 containers of flour, oil, water and sugar with no labels. -CDI- PIC labeled these items. **REPEAT** -1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes as they came out of the dish machine. -CDI- EHS educated PIC on allowing items to air dry and not using a cloth to dry items.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in metal containers with debris. -0- |
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