| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed employee utilize hand sink to rinse and wring out wiping cloth. CDI - Discussed hand washing sink usage and employee redirected to use prep sink and/or 3-comp sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no drying provisions available at women’s restroom. CDI - PIC provided disposable towels. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT: 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 container of raw beef stored over container of raw shrimp in the walk-in freezer. No physical evidence of contamination noted. CDI - Employees educated on proper storage order and storage order corrected to prevent cross contamination. Points remain at half demerits due to improvement from previous inspection. -1.5- |
|
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). Observed cooked chicken prepared yesterday thawing with only today’s date. CDI - Food handler instructed to place yesterday’s prep date on food container. -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. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT: 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. Observed cut napa cabbage held out on 4 hour TPHC not included in TPHC written procedures. CDI - Napa cabbage added to TPHC SOPs form.
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 bean sprouts and cut napa cabbage held on 4 TPHC on prep station without start/discard times. Discussion with food handler revealed that these were removed from temperature control/prepared at 12:00 PM. CDI - Food handler placed time stamps on each container. -3-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed a bottle of listerine mouthwash stored alongside packaged peanuts and over containers of sesame oil blend, tomato color and rice on freestanding shelving unit. CDI - Food handler discarded mouthwash. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed in use cracked bus tub and plastic lid in the walk-in cooler. Replace. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed food residues accumulating on exterior of cooking equipment. Increase cleaning frequency and maintain clean. -0- |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures. - Pf. Observed insuffient water supply at facility’s 3-compartment sink. Discussion with food handler revealed that the water valve was shut off due to water leaking out of both fixtures. CDI - Food handler restored water to 3-comp by turning on water valve. Water leak observed and is under the facility’s track transitional permit list. -0- |