| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed items H and I out of compliance during inspection. EHS observed walk in cooler and all TCS items inside unit above 41F during inspection. EHS observed ambient temperature at 51F and by the end of the inspection (3 hours), WIC did not drop below 47F. PIC stated door was opened for at least an hour while putting away a large delivery. EHS observed no active control or procedures in place to monitor the temperature of the food inside or the temperature of the unit. Facility was observed actively cooling items in WIC. EHS observed no documentation or tracking of these items, EHS was unable to verify how long TCS foods inside walk in cooler had been cooling or the time frame the food was above 41F. EHS observed no active managerial control during inspection. Facility has received immediate suspension and EHS will follow up once repairs have been made to re-open facility. 10-day VR required. (1)
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no hand towels available at both front hand sinks in kitchen. CDI - PIC supplied hand towels for each hand sink. (0) |
|
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 numerous unopened plastic containers of various sauces in WIC. PIC stated these items are obtained from the Chinese market. EHS observed two open bags of seasoning in dry storage without proper English labeling, these items EHS has observed in previous inspections. EHS verified with invoices. EHS advised that items in facility without proper labeling in English are unapproved. CDI - PIC voluntarily discarded the open bags of flour and removed the unopened containers of sauce from facility for return. (0) |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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 chicken and beef stored in bags together in the same container in WIC. EHS observed food employee separating these items when EHS entered WIC. EHS observed pork, fish, and beef thawing in individual compartments at the three compartment sink. Beef and pork were observed in original packaging, however, the fish was removed and thawing in standing water. EHS advised against thawing multiple proteins at the three compartment sinks. CDI - PIC rearranged storage order, beef and pork thawing in three compartment sink was removed and placed into WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw eggs, raw shrimp, and beef being stored over RTE items in WIC. CDI - PIC rearranged storage order. (1.5)
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 multiple containers stacked on top of each other with sticker residue and food debris present on exterior surfaces of containers. EHS advised due to stacking items on each other, there is a contamination for the food contact surface in contact with soiled surface. CDI - PIC removed these containers to dish machine to be washed, 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed all TCS items in WIC above 41F during inspection. PIC stated large food delivery arrived at facility at 1pm and door was left open for an hour and a half while items were put away. EHS advised that the door shall not be left open for extended periods of time to prevent the ambient temperature from rising too high. Facility observed not monitoring temperatures during this process. EHS observed no available temperature logs during inspection. EHS unable to verify how long items were in the temperature danger zone during inspection. EHS observed temperature of WIC dropped 4 degrees within the time of inspection. WIC was unable to drop below 41F during inspection and remained at 47F during this time. EHS observed TCS foods inside unit above WIC documented during the beginning of the inspection failing to cool properly due to temperature increase. Facility voluntarily discarded TCS foods cooked earlier today, food that was delivered to establishment prior to inspection was moved to WIF or different cold holding unit. TCS foods prepared prior to today were voluntarily discarded. EHS issued immediate suspension.PIC stated a repair technician can arrive shortly to repair. EHS will return tomorrow to verify repairs and lift suspension. If any TCS foods are observed above 41F the suspension will not be lifted. 3-day VR required. (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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) EHS observed items in walk in cooler without proper date marking. PIC stated they prepared these items in house yesterday. These items included cooked vegetables, cooked tripe, and fried chicken. EHS observed cut cabbage held in WIC beyond 7 days. Facility has improved since last inspection and established a date marking system, but will need to continue to work on monitoring and training employees for long term compliance. CDI - PIC voluntarily discarded cabbage and placed date marks on the vegetables, tripe, and chicken. (0)
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 . |
|
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 EHS observed fried chicken and raw beef cooling in WIC from preparation today. EHS observed these items cooling actively in WIC that was holding above 41F. After two hours, EHS observed inadequate cooling rates due to the increased ambient temperature of the WIC. CDI -PIC voluntarily discarded items due to not being able to verify the time these items had been cooling. (0)
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
|
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 EHS observed raw fish, pork, and beef thawing in three compartment sink in separate compartments. Fish observed thawing in standing water while beef and pork were thawing without running water and just placed into the compartment to thaw. EHS provided education. CDI - PIC ran water and opened drain to fish compartment and placed other proteins in WIC to continue thawing. (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 containers of spices and flours throughout kitchen without any labeling. EHS stated all items taken from original container shall have a label to identify item in container. REPEAT. (2) |
|
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. EHS observed food employees preparing foods without proper hair restraints. (0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous containers stacked as clean with water still present on interior surface of container. EHS advised to stagger containers to allow for air drying prior to stacking. REPEAT. (0.5) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no available test kit for chlorine dish machine during inspection. 10-day VR needed. (0.5) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 gaskets soiled with black residue in front where dumplings are prepared. EHS observed shelving in WIC soiled with residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
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 broken light cover above dish machine. Missing tiles underneath three compartment sink. Repair.
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 dust accumulating on AC vent above dish machine and expo station. EHS observed flooring in WIC and underneath three compartment sink soiled with debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |