| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed sheet trays of raw ground chicken stored above bags of frozen edamame inside RIF 2.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine dish machine unable to measure minimum chlorine concentration of 50ppm after running twice.
CDI: PIC primed the machine and EHS observed chlorine was measuring above 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed large cambro full of cooked char-shu pork that was temping above 41F, stored inside the WIC. Some pieces were temping at 41F or below, whereas other pieces were temping above 41F. Date sticker showed that this TCS food item was prepared at 5:00PM last night. Observed 4 large cambros of curry gravy that were temping above 41F, stored inside the WIC. Date sticker showed that this TCS food item was prepared at 8:00PM last night.
CDI: PIC voluntarily discarded all pieces of the char-shu pork that had not met the cooling rate within 6 hours, and voluntarily discarded all cambros of curry gravy.
Facility has cooling logs that they use to record temps during the cooling process for all TCS food items, but these items were not recorded yesterday.
Observed pan of portioned bags of blanched vermicelli noodles temping above 41F inside the WIC. Observed pan of portioned bags of egg noodles temping above 41F inside the WIC. PIC stated these items are received under refrigeration, and both TCS food items showed on date stickers that they were portioned into bags around 9:00PM last night.
CDI: PIC voluntarily discarded both pans of noodles.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
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 satay dipping sauce facility has recently placed on TPHC, without time-stamp for start or end time of the 4 hour window.
CDI: PIC created time stamp for TCS food item and filled out new TPHC form to include new sauces added to TPHC.
REPEAT VIOLATION.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed two pans of white rice cold holding above 41F inside make table 3. PIC stated this item had previously been held on TPHC at the wok station the prior day and should have been discarded after the 4 hour window.
CDI: PIC voluntarily discarded both pans of white rice. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed facility's online menu missing asterisk for soft-boiled egg on menu item "curry laksa ramen." Physical menus available at the facility are correct, but is not asterisked on the online menu.
PIC stated they are waiting for third-party web team to update their online menu, which has been on delay due to holidays.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
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
Observed char-shu pork, blanched vermicelli noodles, curry gravy, and egg noodles all stored inside the WIC that had not met the respective cooling windows. Facility utilizes a cooling log where employees digitally record temps during the cooling process to ensure cooling rates are met, but these items were not recorded last night. Char-shu pork is usually cooled on sheet trays until it has reached 41F or below, but was observed stored inside large cambro before all large pieces of the char-shu pork reached 41F. Curry gravy was observed stored inside medium cambros with lids tightly shut. Portioned bags of both noodles were observed stacked above fill line and unsure if cooled back down after being packaged during prep.
CDI: PIC voluntarily discarded all above mentioned TCS food items.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two sanitizer buckets full of QUAT sanitizer stored at the make line reading low concentration, below 100ppm.
CDI: PIC dumped out both sanitizer buckets and refreshed with properly concentrated QUAT, reading above 150ppm. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop handle stored inside rolling flour bin with handle commingled in the non-TCS food product.
Ensure scoop handles are stored above the food product to prevent contamination.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knives stored in-between cold holding units at the make line.
CDI: PIC removed knives and took them to the dish area to be washed/rinsed/sanitized. |