| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a food employee don gloves to prepare food without washing their hands. CDI- EHS advised employee to wash hands and they correctly washed their hands. EHS did have to tell the employee multiple times to wash their hands throughout the inspection. Review handwashing with employees. |
|
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 food employee wash an avocado in the front counter hand sinks. Observed a towel in the hand sink in the back kithcen. EHS provided education. CDI- PIC Removed towel from hand sink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed that the facility did not have a parasite destruction letter onsite. 10-day VR Required. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a metal pan, several cast iron skillets, and squeeze bottles with visible food debris on them, stored as clean. CDI- PIC took items to dish area to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cut cabbage and precooked eel holding above 41F. See temp chart. PIC stated that items had been placed in prep unit about 1 hour prior to inspection. CDI- PIC moved items to RIC to cool down to 41F.
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 |
Yes |
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 pre cooked chicken, out of the original packing in a metal pan without a date mark. PIC was unsure of when it was open. CDI- PIC voluntarily discarded the chicken. 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 .
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 Observed multiple items in the RIC, cooked chicken, burdock, shredded cheese cut cabbage (x2) all past the 7-day DM allotment. CDI- PIC voluntarily discarded the items. 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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle with over 400ppm of quat sanitizer. CDI- PIC diluted the sanitizer solution to the correct concentration. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at front counter preparing and serving food without a hair restraint. All employees engaged in food preparation must use a hair restraint. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a pan of avocados in the lowboy and one in the prep unit with the sticker still on. EHS advised that all avocados need to be washed and the sticker removed prior to use. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a low boy cooler not functioning awaiting repairs. Currently, no food is being stored inside. Observed the lowboy at the poke prep unit leaking. Repair leak. REPEAT. Full Points.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple grocery bags filled with salmon heads in the RIF. EHS advised that only food grade/safe bags should be used to store food. PIC stated they will remove them from the grocery bags. |