| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed repeat of priority items (cold holding and storage order). Observed improper glove usage without correction. PIC lacking knowledge on proper cooling parameters, final cooking temperatures, and cleaning procedures for equipment. 10 day VR required.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health agreements in facility. PIC stated the policy is reviewed when employees are hired. No signed copies were available during inspection. PIC stated employees usually only work for a few months before resigning so the policy is only reviewed upon hire. EHS educated PIC on proper procedures and frequency. PIC will review policy with all staff and have employees sign written agreement. 10 Day VR required.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee go outside with gloves on and come back in, heading into walk in to grab product for prep without a hand wash and gloves change. EHS instructed employee to wash hands. Employee washed hands then recontaminated hands by turning off water with washed hands. CDI- EHS provided education to employee and PIC and employee re-washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Upon beginning of inspection observed dirty dished and equipment in hand sink. CDI- PIC moved dirty dishes and equipment to dirty dish area. REPEAT. |
|
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 raw animal proteins above RTE foods and sauces in reach in unit under make table. CDI- PIC moved products to correct storage. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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. Observed raw chicken stored over beef in WIC. Observed raw chicken in freezer taken out of original packaging stored above beef and pork in WIF. CDI- PIC moved raw products to correct storage area.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee go outside with gloves on then return to facility to go into WIC to grab product for preparation without a glove change. CDI- Food employee washed hands and changed gloves. |
|
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 rice noodles stored in water at room temperature next to grill area. Observed cooked cabbage, beef, and bean sprouts in make table above 41F (see temp chart). CDI- Ice was placed in rice noodles and temperature dropped to 41F before end of inspection. Cabbage, cooked beef, and bean sprouts were placed in WIC to quickly cool since product was still within time window. REPEAT.
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 |
No |
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 numerous containers of beef and vegetable broth made in house stored in WIF and make table without bearing a date mark. PIC stated these broths are made in house in large containers. Cooled down, and then portioned into plastic containers to freeze. Once placed in freezer facility is not date marking product appropriately and when pulled out to thaw product does not have date mark. Observed open bag of pork dumplings without a label in reach in unit. CDI- PIC placed appropriate date marks on all products. REPEAT.
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 . |
|
33
|
0
|
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 rice noodles and white rice cooling in WIC covered in containers. Observed one degree of temperature change over 20 minutes. Foods were observed below the required rate for cooling. (See temp chart) CDI- PIC placed in freezer uncovered to cool since product was still within time window.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed numerous packages of beef thawing at room temperature in the kitchen. CDI- PIC placed packages of raw beef in WIC to finish the thawing process. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested on clean dish shelve after being washed. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice machine in disrepair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with missing drain plug. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter and equipment outside in back area of facility not necessary for operation. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous food items throughout storage areas in facility for personal use unlabeled and stored with foods used for operations. Designate an area for the orderly storage of employee possessions and food. |