| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM at start of inspection. Facility has 180 days before points are lost for this violation. |
|
6
|
0
|
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 employee’s open glass of water on prep table. CDI-PIC removed employee drink from prep table. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee touch trash and trash can then proceed to put away clean dishes and utensils without washing hands between tasks.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee scrub and load dirty dishes into dish machine and then proceed to putting away clean dishes without a hand wash between.
CDI-Employee was educated on when to wash. All dishes and utensils that were touched by employee were moved to be rewashed and employee properly washed hands.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee braid hair and then pick up plates and utensils for customers. CDI-Employee was stopped and properly washed hands before delivering new plates to customers. |
|
10
|
0
|
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 metal scrubber stored in hand sink. CDI-Employee removed metal scrubber and EHS explained that hand sinks may only be used for handwashing. |
|
15
|
0
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw salmon heads stored over RTE sauces and condiments in WIC. Observed raw beef stored over crab cream cheese in prep top.
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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed quail eggs stored over salmon. Observed raw chicken and pork stored in same pan in reachin.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed avocados stored over RTE condiments.
CDI-PIC corrected all storage order violations. |
|
23
|
0
|
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 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 . Observed numerous RTE TCS foods without date marks in prep top units. CDI-PIC stated RTE foods were prepared within the last two days and added accurate date marks to RTE TCS foods.
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 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 . Observed cooked mushrooms (inka salad) from 8/8. CDI-PIC voluntarily discarded RTE TCS mushrooms that were held for more than 7 days from opening/prep. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk associated to foods that are served raw or undercooked. Add necessary asterisks to full menu and all you can eat menus. VR required within 7 days to ensure consumer advisory reminder has been added to all menus. |
|
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 household pesticide near 3 comp sink. CDI-PIC removed household pesticide from the premises. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed and thawing tuna still in ROP. Ensure all fish is removed from ROP prior to thawing. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 handles stored in such a manner that the handle was making direct contact with dried rice and other non-TCS foods.
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 rice paddle stored in water of 81F. CDI-PIC removed utensil from water.
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 quart and cup containers that do not have handles, used as scooping utensils, making direct contact with food. Ensure scoops with handles are used and stored in the upright position to prevent contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer at 3 comp sink. EHS tested sanitizer and it is currently at correct concentration. VR required within 10 days to ensure facility has obtained quat test strips. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near sushi station. PIC stated a repair request had been made. |