| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 closed beverage containers being stored on top shelf of dry storage shelf above single service items. CDI: PIC placed beverages on bottom shelf. |
|
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 Upon arrival observed employees don gloves without washing hands before attempting to handle food and clean equipment and utensils. CDI: EHS instructed employees to wash hands. Employees washed hands. |
|
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 hand sink being used as a dump sink. CDI: EHS provided instruction on not using hand sink for other purposes other than hand washing. |
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw squid being stored behind ready to eat foods in prep flip top cooler. CDI: PIC re-arranged items to proper storage order. REPEAT.
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 a container of raw pork being stored behind raw fish in prep flip top cooler, container of raw chicken behind a container of raw beef in prep flip top cooler and a container of raw beef being held in WIC above raw lobster. Also observed several raw proteins wrapped in plastic wrap in WIF not in proper storage order. CDI: PIC re-arranged items to proper storage order. REPEAT.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw pork while wearing gloves and touch working bottles and containers with soiled gloves and another employee enter and exit walk in cooler with gloved hands and proceed to handle food items. CDI: Employees discarded soiled gloves, washed hands and donned new gloves before returning to handle food. |
|
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. 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 . Observed a knife and meat hook with build up hanging on hook as clean and a stack of bowls with residue on outside surface in which bowls were stacked within each other contaminating food contact surface of next bowl. CDI: PIC returned all items to be W/R/S. |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
No |
No
|
No |
3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P Observed containers of chili paste and chili oil with removeable lids being stored on each dining table for continuous use by multiple customers. VERIFICATION REQUIRED within 3 days to ensure facility replaces removeable lids with squeeze bottles or individual single use containers. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a bus tub of chicken being held at 109F on prep shelf. CDI: Chicken was placed on TPHC and will be held on TPHC moving forward. |
|
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 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 . Observed a container of cooked pork being held in prep flip top cooler at 48F and a container of cut cabbage being held at 63F on working cart on cook line. CDI: PIC voluntarily discarded both items. REPEAT. |
|
23
|
1.50
|
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 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 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 several containers of beef tripe being held in WIC without date marks and a container of pork intestines in prep reach in cooler without a date mark. CDI: PIC date marked items. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach without a label being stored near 3 compartment sink. CDI: PIC labeled bottle. REPEAT.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two cans of WD-40 being stored on dry storage shelves amongst food items. CDI: PIC removed WD-40 from shelves. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 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 . Observed a large bowl of raw shrimp and a small container of shrimp covered with plastic wrap cooling in prep reach in cooler in dumpling prep area at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed items in WIF to rapidly cool. REPEAT. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a large container of green onion oil without a label. CDI: PIC labeled container. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live insect in kitchen. PIC stated pest control service provider services facility bi-weekly.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed magnetic clip on back door inoperable in which back door was unable to be closed fully. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed plastic containers previously used to store pepperocini used to store spices. Store spices in multi use containers. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (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 facility using bamboo containers for serving dim sum. Replace bamboo containers with a durable, smooth and easily cleanable material that is resistant to damage and can withstand repeated washing. REPEAT.
4-205.10 Ensure equipment is used in accordance with manufacturers intended use. Observed glass door cooler intended for bottled beverages being used to store dumplings, chili oil and chili paste. Store food items in a cooler intended for food. |
|
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 facility without test strips for testing chlorine sanitizer concentration level of dish machine. VERIFICATION REQUIRED within 10 days to ensure test strips are obtained. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking pre-rinse faucet fixture at 3 compartment sink and towel wrapped around fixture. Repair leaking faucet. |