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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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 food protection manager certifications placed at wall; however, no certified food protection manager was present during inspection. 210 day period after permit issuance (from October 20th, 2023 to May 17th, 2024 ) has elapsed. Personnel on demonstrated knowledge via answering questions during inspection period and deferring to facility operator via phone call during inspection. REPEAT. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four (4) trays of dumplings in alto Shaam proofer at a temperatures ranging between 80F and 99F. CDI - PIC voluntarily disposed of three trays of dumplings held for greater than 2 hours. Teriyaki dumplings were reheated to greater than 165F to be held properly. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bucket of concentrated sanitizer with wiping cloths stored on cutting board, next to open prep top cooler. CDI - sanitizer was rotated to shelving, away from exposed food or single service articles. |
|
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 two (2) portions of food in prep top unit (broccoli and salad mix) above 41F. Per conversation with PIC, items had been rotated to prep top with opened lid within the previous 45 minutes. Ambient temperature of unit was such that cold holding could be maintained when closed. CDI - EHS closed lid and observed effective cooling of TCS food items.
Note: EHS observed bottle and bin of peanut sauces made with only reheated peanut butter. As peanut butter is shelf stable, these items are shelf stable and can be held at room temperature.
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
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately five (5) delivered food containers (bagged cabbage heads, boxed broccoli, etc.) kept on relatively clean floors. CDI - Over course of inspection, PIC and food employees rotated food packages to proper storage areas. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee (line cook) with wrist watch on during food prep (reheating dumplings, etc.) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 two (2) bins of utensils (rice paddle at rice cooker, tongs and spatulas at grill line) held in water at room temperature. Keep utensils on clean dry surfaces and replace within four hours after use, or keep utensils in water that is consistently above 135F. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 approximately five (5) plastic bins with stickers on non food contact surfaces, stored as clean. Bins were stacked in such a way to avoid food contact contamination. Clean utensils and equipment thoroughly to prevent sticker or label residue. |
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