| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed prep unit handsink with large metal bowl stored sink basin. CDI - EHS removed bowl prior to handwashing.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC filling one (1) clean container with water at register handsink at start of inspection. CDI - EHS and PIC reviewed handsink limitations; handsinks are not to be used for purposes other than handwashing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed RIC handsink with no soap at start of inspection. CDI - EHS and PIC utilized soap at nearby prep unit handsink. Provide a supply of soap for each handsink during operations. |
|
15
|
1.50
|
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 Observed one (1) container of raw chicken wings in standing RIC above one (1) container of cooked fried chicken. Observed one (1) pan of raw shrimp in prep unit 2 stored above ready to sauces and bean sprouts.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) boxes of unwashed produce (peppers, tomatoes, mushrooms) stored above ready to eat foods (curries, washed bagged veggies) in WIC cages.
CDI - PIC and EHS rotated raw animal food below ready to eat foods. PIC began process of relocating unwashed produce. EHS provided storage order charts for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed six (6) portions of TCS, non date mark exempt food (sticky rice portions in register prep RIC, three (3) pans of cooked chicken in WIC cage, and one back up pan of fried tofu prep unit 1) without date marks. CDI - PIC confirmed date of preparation (1/25 and 1/26) with food employees and affixed date marks accordingly. REPEAT.
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 three (3) containers of non date mark exempt TCS food (sticky rice in WIC, tomato based pad Thai sauce in standing RIC, rice noodles in prep unit 2) held for greater than 7 days (1/21, 1/20, and 1/21, respectively.) CDI - PIC voluntarily disposed of out of date food 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 proper TPHC procedures for TCS foods (soaking pad Thai noodles, spring rolls marked for 11a to 3p). However, spring rolls were not listed on the TPHC items list held within establishment. CDI - PIC added spring rolls to list of foods on TPHC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed one (1) bowl of thawing bagged raw chicken portions at prep sink drain board at 31F during inspection. Per conversation with PIC, chicken would be cooked at a later time on day of inspection. CDI - PIC rotated chicken to available cooler space prior to the end of inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of wiping cloths stored on riser at front register area in sanitizer at 0 ppm chlorine. CDI - PIC added bleach to raise concentration to approximately 100 ppm. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 one (1) container of sliced jalapeños with spoon handle contacting food. CDI - EHS elavated spoon out of food without making barehand contact and repositioned accordingly. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) clean woks stored on cardboard sheeting on floor beneath stove cook line. Observed one (1) knife stored in crack between two prep units. Observed one (1) relatively clean ice wand stored directly on racks of reach in freezer. CDI - Knife was rotated to 3 compartment sink. Ice wand was wrapped in plastic before being returned to reach in freezer. PIC and EHS discussed placement of woks on clean shelving adjacent to 3 compartment sink.
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed approximately four (4) metal pans stored with water pooling on rims. CDI - PIC and EHS rotated air drying pans to prevent wet nesting. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go boxes) stored with exposed food contact surfaces. CDI - PIC and EHS inverted containers to prevent potential contamination. |