| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed the PIC touch lo mein noodles with their barehands to check the temperature of the product while it was cooling down.
CDI - PIC voluntarily discarded all contaminated lo mein noodles.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 a large container of raw shrimp to be stored directly on top of containers of ginger on the speed rack in the WIC. REPEAT.
- Observed a container of raw shrimp to be stored on a shelf in the WIC directly above the large bus bin of lo mein noodles that were actively cooling. REPEAT.
- Observed a container of raw shrimp to be stored on the top shelf of the cookline lowboy refrigerator directly above opened packages of fries and dumplings containing precooked pork and chicken.
- Observed a container of raw beef to be stored on the top shelf of the cookline lowboy refrigerator directly above a container of lo mein noodles.
CDI - Storage order rearranged in the WIC, on the WIC speed rack, and in the cookline lowboy so that all RTE items are stored above all raw products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to be testing at 0ppm of chlorine at the time of the inspection. The chemical sanitizer bucket was found to be empty and in need of replacing.
CDI - PIC changed sanitizer bucket. After priming and a couple cycles the dishwasher was observed dispensing a proper 150ppm chlorine solution.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 a large bus bin of cooked lo mein noodles to have missed the first cooling window while the EHS was on site. Cooked lo mein noodles were observed with a 6/9 date mark and a time stamp of 11:30am which was confirmed by the PIC and cookline employees to be when they had started to cool down the noodles. At 1:20pm the noodles were still observed at temperatures of 76F in the middle with a 5 degrees change over the course of the previous hour.
CDI - PIC voluntarily discarded bus bin of lo mein noodles.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a fryer basket full of sesame chicken to be at temperatures of 101-110F at the time of the inspection. Cookline employee stated that they fully cook the chicken and then hold it in the baskets until an order comes in at which point they would drop the chicken a second time.
CDI - PIC voluntarily discarded basket of chicken.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cooked baby corn and bean sprouts to be at temperatures of 60-65F in the cookline opentop refrigerator. PIC stated both items were placed up into the opentop at around 11am when the facility opened. Cookline employee stated that stated that the lid to the unit was opened for the entirety of their lunch rush, which had just ended as the EHS arrived. REPEAT.
CDI - PIC moved both items to the WIC to rapidly cool down.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 a large container of cooked shrimp in the WIC to not have a date mark of any kind. PIC stated that it was cooked yesterday afternoon.
CDI - PIC date marked item.
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 |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures on site for the sushi rice that is held using TPHC. Item was observed properly time stamped and facility has had the document in the past but could not find it today.
- Observed no written procedures on site for the items at the wok line that are held on TPHC. As per the PIC the egg wash on the wok cart, the raw chicken, raw beef, raw shrimp, and cooked shrimp in the cookline opentop are all held using TPHC and are discarded if they last the 4 hours. All items were observed time stamped with an 11:30am time stamp except the egg wash, which was brought out of refrigeration at 11am when the facility opened. REPEAT.
CDI - Written procedures filled out for both the sushi rice and the wok line items at the end of the inspection. Egg wash time stamped for discard at 3pm
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 a large bus bin of lo mein noodles to be cooling at a rate of .083 degrees/min and to miss the first cooling window with the noodles at 76F at the 2 hour mark. Bin was observed to be deeply filled, densely packed with noodles, and had plastic wrap covering the top of the container which all do not allow for adequate cold air flow around the product to facilitate proper cooling. REPEAT.
CDI - PIC voluntarily discarded due to it not reaching 70F within the first 2 hours of cooling.
- Observed approx 10-12 containers of smoked crab and a tray of kani to be observed at temperatures of 44-47F in the sushi counter lowboy refrigerator. As per the sushi employee all items were prepared that morning and immediately placed into the sushi lowboys to be used throughout the day. Date marks on the containers supported this statement. Containers of smoked crab were observed with tight fitting lids on and the tray of kani was observed with tight plastic wrap over the top of it, not allowing for adequate cold air flow around the product to facilitate proper cooling. Lowboy refrigerators are also not designed nor approved for rapid cooling and all cooling must be done in the WIC. REPEAT.
- Observed a container of cooked beef to be at a temperature of 94F in the cookline lowboy refrigerator and was observed to be actively cooling down per the cookline employee. Employee stated having cooked the item within the last hour before placing it in the lowboy, which is not designed nor approved for rapid cooling.
- Observed a container of lo mein noodles to be at a temperature of 66F in the cookline lowboy refrigerator and was observed to be actively cooling down per the cookline employee. Lo mein noodles were from the same bulk batch that was observed actively cooling in the WIC. Employees stated they needed noodles up at the cookline so they had taken from the batch still cooling and placed them in the cookline lowboy to use during lunch, which is not designed nor approved for rapid cooling.
CDI - PIC moved all items to the WIC to rapidly cool. Lids and plastic wrap removed from 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 all secondary containers used on the wok line rolling cart for spices, seasonings, and sauces to not be labeled as to their contents.
- Observed the bulk bins of sugar, flour, MSG, and rice in the dry storage area to not be labeled as to their contents. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the back door to the kitchen to not be fully closed, allowing for the potential entry of vermin into the facility. REPEAT.
CDI - Door closed.
- Observed a gap at the base of the back door when closed, allowing for the potential entry of vermin into the facility. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 multiple stacks of plastic to go containers and lids at the cookline to be stored with their food contact surfaces face up, allowing for the potential contamination of the food contact surfaces.
4-502.13 Single-use and single-service articles cannot be reused. - Observed plastic single service containers to be in use as bulk bin scoops throughout the facility. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board to have large chunks missing, heavy scarring, and heavy staining which rendered it no longer easily cleanable.
CDI - PIC voluntarily discarded. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. - Observed the wash basin of the 3 compartment sink to be filled and active warewashing to be going on at the time of the inspection and the wash water was observed to be heavily contaminated with food debris/grime. All dishes go through the chemical dishwasher after being hand scrapped/washed.
CDI - PIC changed solution and EHS discussed with staff the proper times to change the wash water. |
|
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 the racks used in the dishwasher to have heavy accumulations of black grime. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a bin containing employee food and ingredients for employee meals such as raw pork to be stored on the middle shelf of the WIC, directly above boxes of raw vegetables to be used for consumers. REPEAT.
CDI - PIC relocated employee bin to lower shelf of the WIC. |