|
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
Observed no paper towels available at the handsink located at the front make line.
CDI: Employee refilled paper towels immediately. |
|
15
|
1.50
|
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
Observed pan of soft-boiled eggs (served undercooked for ramen dishes) stored on a shelf above pans of mung bean sprouts, inside the lowboy portion of make table 2.
CDI: PIC corrected storage order to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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 pan of blanched thin rice noodles in portioned bags temping above 41F. Date label showed that the rice noodles were prepped on 6/15. Other pans of rice noodles from same batch on the same day were temping at proper temps. Unclear what may have happened.
CDI: PIC voluntarily discarded rice 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 . |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
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." Physical menus available at the facility are correct, but is not asterisked on the online menu. Facility launched this new menu 6 weeks prior.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
REPEAT VIOLATION. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf
Observed facility is using a sous-vide method for braised lamb (which launched on new menu 6 weeks prior). PIC showed SOPs of the process, to which EHS found gaps in the process and observed SOPs were not a true HACCP plan. PIC stated that the lamb is received raw, cooked on the premises, cut into chunks, then mixed with a sauce, before they use a vacuum-sealer to vacuum-seal the marinated lamb chunks into packages, which are then held for a shelf-life of up to 2 days, which will be placed into the sous-vide per order. Upon communication with the Head Chef via phone, it was brought to EHS's attention that the corporate office has contacted the state for a variance letter, but facility has yet to receive the approval letter. EHS explained this method requires a variance from the state prior to executing this specialized process, and PICs understood.
CDI: All 4-oz ROP'd packages of braise lamb were voluntarily discarded by the PICs and menu item was 86'd for all dine-in and carry-out options.
**NOTE: Per permit conditions...
- The PERMIT HOLDER shall not add equipment or change the menu prior to obtaining approval from the REGULATORY AUTHORITY. A
change in the type of food establishment or food operations is required to be approved by the REGULATORY AUTHORITY to ensure
compliance with the rules.
- Plans and specifications must be submitted for review and approval before any equipment is added or removed and /or remodeling of any
part of the FOOD ESTABLISHMENT premises.
- The PERMIT HOLDER shall obtain written approval from the REGULATORY AUTHORITY prior to beginning specialized methods of food
processing.
EHS provided PICs with resources for HACCP and Variance for specialized processes.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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
Observed pan of black pepper bean sprouts cooling inside the WIC and not changing in temperature after 38 minutes had surpassed. Pan was made of plastic and covered with a lid.
CDI: PIC moved pan into the standing reach-in freezer to rapidly cool down.
Observed several sheet trays full of cooked white rice cooling inside the WIC and not changing in temperature after 38 minutes had surpassed. Rice was not spread out evenly on sheet trays, and left in large chunks/piles.
CDI: PIC had food employees break up the rice into small pieces and into the reach-in freezer to rapidly cool down.
Observed pan of blanched thin rice noodles that had surpassed the cooling parameters and holding above 41F. Pan was made of plastic and lid was covered, and portioned bags inside the pan were filled past the fill line.
CDI: PIC voluntarily discarded rice noodles.
REPEAT VIOLATION.
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
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket full of QUAT sanitizer measuring 0ppm.
CDI: PIC dumped out the sanitizer bucket and refilled with properly concentrated QUAT sanitizer, measuring 200ppm.
REPEAT VIOLATION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
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 stacks of metal pans and plastic pans wet-stacked and stored on the clean dish rack.
Ensure all pans are completely air-dried prior to stacking together. |