| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. (1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -Pf EHS intervened during inspection and requested food employee to wash hands after contaminating gloved hands by touching back door. EHS observed food employee go to prep sink and begin washing hands with gloves still on. EHS instructed food employee to remove gloves and wash hands in a hand sink. CDI - Food employee properly washed hands in hand sink.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P EHS observed employee washing hands after intervention without using soap or removing gloves. EHS provided education on handwashing procedure. CDI - Food employee washed hands properly. (2)
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed no soap at hand sink by back prep sink. CDI - PIC supplied hand soap to hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed paper towels missing by two out of three hand sinks. CDI - PIC supplied paper towels to both hand sinks.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink obstructed by prep table in kitchen area. EHS provided education. CDI - PIC moved prep table out of the way of the hand sink. (1) |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf EHS observed two bags of powder and a container of paste in dry storage area with no English labeling. EHS advised that any item purchased through a vendor shall bear a legible label in English. CDI - PIC removed items from facility and will reach out to supplier for more information on items. (0) |
|
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 EHS observed numerous raw proteins in WIC being stored over RTE foods. EHS educated PIC on proper storage order. CDI - PIC rearranged storage to prevent contamination.
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. EHS observed various different proteins being slacked in WIC in the same container. These proteins were individually bagged but placed all in the same container. These proteins included raw chicken, beef, and pork. EHS observed no contamination, items were still in the thawing process. CDI - PIC rearranged storage order. REPEAT. (3)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed pans stacked by dish machine stored as clean with residue present on outside of pans and sticker residue on numerous pans. EHS observed deli slicer soiled with food residue on back of blade; PIC stated deli slicer has not been used since Sunday. CDI - PIC removed pans and deli slicer and placed at three compartment sink to be wash, rinsed, and sanitized. REPEAT. (3)
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 . |
|
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 EHS observed white rice in rice cooker at 112F. PIC stated it was made earlier this morning and possibly wasn’t set at the right temperature for hot holding. CDI - PIC voluntarily discarded rice. (0)
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed an oil mixture made from reducing spring onions in oil. This item is held at room temperature. EHS advised that since the oil contains cooked vegetables it is deemed TCS and should be dated marked and temperature controlled. EHS discussed potential use of TPHC and reviewed process with PIC. CDI - PIC voluntarily discarded oil mixture. (0)
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
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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). EHS observed no date marking system in place during inspection to ensure items are being monitored and held for 7 days or less. EHS observed only a few items with dates on them, however, the dates were from prior products. PIC was able to identify items that PIC had prepared the day prior but some items could not be determined on when they were made. No prep list available to verify. EHS allowed facility to date mark items the PIC stated he made the day prior. All other items were voluntarily discarded. EHS provided education on date marking and will return in ten days to observe compliance and ensure a system has been established for long term compliance. (1.5)
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed bottle of cleaner store on the floor under hand sink. PIC unable to determine what was inside bottle. CDI - EHS voluntarily discarded chemical. (0) |
|
37
|
2
|
Food properly labeled: original container |
No |
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. EHS observed numerous sauces and seasonings on wok line without proper labels. EHS advised working containers of food that is not easily identifiable should have a legible label identifying what the item is. REPEAT. (2) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed raw fish being prepared on drain board of three compartment sink at the same time a food employee was rinsing a mop in the middle compartment. EHS advised that facility cannot prepare items at three compartment sink unless sink compartments have been washed, rinsed, and sanitized and the compartments are free of any soiled equipment and utensils. CDI - PIC instructed food employee to utilize prep sink for fish preparation. (0)
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed boxes of dry goods on the floor in dry storage area. EHS observed raw proteins stored in containers on the floor in WIF. EHS advised to move all food off the ground at least six inches. (0) |
|
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. EHS observed interior of make units accumulating food debris and residue. Increase cleaning frequency to avoid accumulation. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed ceiling tile above can wash breaking apart and exposing the interior insulation of tile. EHS advised faciltiy to replace tiling.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed AC vents and ceiling tiles throughout kitchen soiled with food residue and dust. EHS observed food debris on walls around make units and wok area. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
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. EHS observed food for employees stored in WIC unlabeled and not in a designated area. EHS advised that food for employee use only should be segregated from food for service and labeled to identify items for employee use. (0) |