| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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. -Observed raw katsu chicken stored above raw shrimp in the reach-in freezer. Raw katzu chicken was previously thawed and prepared at facility (breaded). -CDI- PIC corrected storage order. -No point escalation due to significant improvement in storage order noted in storage order since last inspection. All storage order in prep coolers and WIC was correct. -1/2 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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
-Observed prepped cream cheese in low reach-in cooler above 41F. All other foods in cooler were properly cold holding at or below 41F. Date mark showed cream cheese was prepped two days ago, and PIC stated cream cheese has not been removed from cooler since preparation date. -CDI- PIC lowered ambient temperature of cooler and EHS observed temperature of cooler drop to 36F. PIC voluntarily discarded the cream cheese.
-Observed steamed broccoli above 41F in wok prep top, stored in container directly on top of other foods. Broccoli was steamed this morning and needed for lunch service use. All other foods in the cooler were properly cold holding at or below 41F. -CDI- PIC moved steamed broccoli to WIC for rapid cooling. By end of inspection, EHS observed broccoli cooling at sufficient rate to reach 41F within 6 hours of steaming. EHS recommended steaming broccoli a day in advance, so that the broccoli has sufficient time to cool in the WIC and be moved to the wok prep unit for use the next day.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed one container of kani held on 4-hour TPHC without a time stamp stating when the kani was removed from temperature control. All other foods held on 4-hour TPHC had a correct time stamp (rice, other containers of kani, eel). EHS also observed proper TPHC procedures for all foods held on 4-hour TPHC. -Significant improvement in TPHC procedures and implementation noted since last inspection. No point escalation- 1/2 points- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed ROP tuna thawed in prep cooler, still within the ROP bag environment. -CDI- PIC cut hole in bag to remove it from the ROP environment. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed bottom of food container directly touching the top of crab meat in prep unit. Crab meat container did not have lid to protect the food from contamination. -CDI- PIC placed lid on crab meat container. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed tongs used to dispense cooked noodles stored with the handle in contact with the food. -CDI - PIC removed the handle from the food.
-REPEAT- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
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 wet stacking among multiple dishes, stacked and stored as clean. -CDI- PIC separated the containers for proper air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
-Observed cardboard with visible food residue stored on top of seasoning bowls. PIC stated cardboard is used to protect the seasoning bowls from contamination. -CDI- PIC voluntarily discarded the cardboard. Going forward, PIC stated employees will use plastic wrap to cover and protect the seasonings from contamination. |