| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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
Observed three pans of raw shrimp stored above RTE sauces on the shelves inside the WIC.
CDI: PIC re-arranged the storage order to prevent contamination.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a container of re-hydrated pad Thai noodles that were temping above 41F (see temp chart). EHS observed no date-mark for the item and PIC stated they were not prepared today.
CDI: PIC voluntarily discarded food item.
REPEAT VIOLATION.
*Note: Although a repeat violation, previous inspection report stated that multiple TCS food items were above 41F, whereas only one TCS food item was observed to be above 41F during today's visit. EHS will deduct points today but not escalate. Full points will be taken at next routine inspection, if this is a repeat violation.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 cut bokchoy cabbage, re-hydrated pad Thai noodles, re-hydrated vermicelli noodles all without date labels. Food employee stated that all of these food items were prepared yesterday.
CDI: PIC created date labels for all food items with yesterday's date. EHS went over date-marking rules and also the food items that are considered TCS.
REPEAT VIOLATION.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed two packages of cooked pork that were thawing in the WIC from frozen, labeled with today's date. PIC stated that it was not cooked today, but taken out from the freezer to thaw out today.
CDI: PIC created additional date label of when the pork was cooked to depict as Day 1, and explained how the thaw date is considered Day 2, and went over the date-marking rules for frozen TCS food items.
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 . |
|
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 fried General Tso's chicken held on TPHC beside the fryer without a start or discard time. Food employee stated that they had just fried the chicken 15 minutes ago.
CDI: PIC created time stamps for the fried chicken with both start and discard times. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed one can of Raid for household insects and flies, stored in the dry storage area.
CDI: PIC voluntarily discarded the can of Raid. |
|
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.
Observed multiple unlabeled metal pans of different sauces and spices stored on the pushcart at the make line.
Label all working containers of food.
REPEAT VIOLATION. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed one dead cockroach under the dish machine.
CDI: PIC had an employee remove the dead cockroach. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a bus tub full of raw chicken, stored directly on the floor inside the WIC.
CDI: PIC removed the bin off of the floor to prevent contamination.
REPEAT VIOLATION. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one front-of-house employee actively portioning and scooping food onto plates to fulfill orders at the expo line, without a hair restraint.
CDI: PIC provided employee with hairnet and employee donned the hairnet to prevent contamination. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket full of chlorine sanitizer reading low concentration at 10-50ppm, stored in the server's station.
CDI: PIC dumped the sanitizer bucket and made a new one. EHS observed new chlorine sanitizer testing above 100ppm.
REPEAT VIOLATION. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 deli container submerged inside a bin of chicken seasoning, stored at the make line.
CDI: PIC removed the deli container to prevent contamination.
Observed the scoop handles submerged within the food products, inside the bins of non-TCS foods (flour and MSG).
CDI: PIC removed scoops to prevent contamination. |
|
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 the shared dumpster doors kept open during time of the inspection. PIC stated that the waste company comes twice a week, Mondays and Fridays, to remove their waste.
Keep doors closed when not in use. |