| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by sushi line. -CDI- PIC provided paper towels. |
|
20
|
0
|
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. -Observed fried tofu, cooked yesterday, not meet cooling parameters after cooling overnight in prep unit low reach-in cooler. Observed fried tofu at 54F, stored in plastic container and covered tightly with plastic lid. -CDI- PIC voluntarily discarded the tofu.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed two bags of cooked chicken in WIC without date marks. -CDI- PIC verified chicken was originally cooked/frozen on 1/26, then pulled from freezer last night. EHS and PIC discussed proper date marking methods, including adding a cook/freeze/pull date on the food. PIC properly date marked the item.
-Observed fried tofu in prep unit lowboy without date mark. -PIC verified tofu was cooked yesterday. -CDI- Because tofu missed cooling parameters, PIC voluntarily discarded the tofu.
-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
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 no start/discard time listed for spicy tuna and shrimp tempura held on 4-hour TPHC. -CDI- PIC verified when both items were removed from temperature control and properly added start/discard time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P -Observed employee medication stored on shelving above prep table/prep unit. -CDI- PIC moved medications to prevent contamination of customer food/equipment. |
|
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
-Observed fried tofu cooling from yesterday in plastic container and covered with plastic lid, stored in prep unit low reach-in cooler. Observed fried tofu at 54F, missing cooling parameters. -CDI- PIC voluntarily discarded the tofu.
-Observed cooked chicken, fried tofu, shrimp tempura, and cooked noodles all cooling in prep unit low reach-in coolers, covered with lids. -CDI- PIC immediately moved all items to WIF or WIC for rapid cooling. EHS and PIC discussed importance of cooling foods in WIC or WIF, uncovered, in thin portions to ensure rapid cooling. By end of inspection, EHS observed chicken, tofu, shrimp tempura, and noodles all cooling at sufficient rates to reach 41F within the required time.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 food (squid) stored directly on the floor and uncovered in the WIF. Ensure food is at least 6 inches above the ground. -REPEAT- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than 10ppm chlorine sanitizer. -CDI- PIC re-made sanitizer solution to 100ppm chlorine. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
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.
-Observed handle for coconut milk spoon submerged within the coconut milk. -Ensure handles are not directly touching the food.
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 handle for rice scoop submerged within the rice. -Ensure handles are not directly touching the food.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
-Observed knife stored in small space between prep table surfaces, with sharp side facing down. Store knives on a clean surface that can be sanitized at least every 4 hours. |