| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed PIC move to make line to assist with lunch rush and don gloves without washing hands. EHS intervened and provided education. CDI - PIC washed hands. (0) |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P EHS observed cooked duck in WIC stored in grocery bag. PIC stated this is from New Asian market. PIC stated this item is not on the menu and will not be served to guests. EHS advised to remove duck from facility if not used for service. EHS advised that receiving duck from another facility hot to then cool down and store in WIC is not approved. CDI - PIC voluntarily discarded duck. (0) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P EHS observed PIC answer phone call with gloved hands and after call continued working with food/utensils without changing gloves or washing hands. EHS intervened. CDI - PIC discarded gloves, washed hands, and donned new gloves.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored over RTE items in WIC. CDI - PIC rearranged storage order. No contamination observed. REPEAT. (3)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 EHS observed pooled eggs and egg whites being held on make line out of refrigeration. PIC stated these eggs are used throughout service for fried rice. PIC stated after three hours, eggs are cooled down in reach in cooler. EHS stated that TCS foods shall be maintained at 41F at all times. EHS provided education and advised to utilize TPHC for eggs held out of refrigeration during service. CDI - PIC stated eggs had been out for an hour and applied appropriate time stamp. EHS provided facility with TPHC form in Chinese. **EHS will not escalate points due to large improvement. EHS observed WIC in disrepair during last inspection and numerous TCS items above 41F. REPEAT. (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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 spam, bean sprouts, cooked quail eggs, and cooked beef without proper date markings. PIC stated these items were prepared yesterday. EHS provided education. CDI - PIC applied proper date markings to all items. REPEAT. (1.5)
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
|
0.50
|
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 EHS observed two large plastic containers of marinated chicken in WIC actively cooling. PIC stated chicken was prepped an hour prior to inspection. EHS monitored cooling and observed inadequate cooling rates (see temp chart). EHS provided education. CDI - PIC removed chicken from large containers, split them into smaller container, and placed chicken in freezer to quickly cool. REPEAT. (0.5)
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed box of uncooked potatoes stroed directly on floor of WIC. EHS provided education. CDI - PIC moved potatoes off the floor and elevated on shelf 6 inches off the floor. (0) |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed numerous food employees actively working with food without proper hair restraints. EHS provided education. REPEAT. (0.5) |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no test strips for chemical dish machine during inspection. PIC stated test strips will be onsite tomorrow. 10-day VR required. REPEAT. (1) |
|
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 shelving used to store dry goods and flours soiled with food debris. EHS observed food debris present inside bottom of 2-door RI cooler. EHS observed gasket to WIC soiled with black residue. EHS advised to increase cleaning frequency to avoid contamination. 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. Repair. REPEAT.
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 areas on the ceiling around WIC with food residue and debris. EHS observed soiled ceiling tiles throughout facility due to splash. EHS advised to increase cleaning frequency to avoid contamination. 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 employee phone and headphones being stored with utensils and plates for service. EHS advised to designate an area for storage of personal items to prevent personal belongings from being co-mingled with clean equipment and utensils for service. (0) |