| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
*** Observed employees are washing hands incorrectly. Less than 20 seconds, and turning faucet knobs off with bare hands. CDI- EHS asked employees to demonstrate correct hand washing to each other and proper hand washing education provided at the time of inspection.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
*** Observed employee came into the kitchen and putting gloves on to work food. When asked he stated that he washed his hands already in the restroom before came in here. CDI- EHS educated all employees about hand washing and when to wash. Employee washed his hands again before donning the gloves and start working. Hand washing signs provided. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
- Observed batter for fried food that has eggs as one of the ingredients dated 10/14 in double door refrigerator. Observed at the bottom refrigerator in the soup line, soup #61 dated 10/6, soup # 56 dated 10/14, soup # 58 dated 10/13, soup # 57 has no date. PIC stated that the dates was not correct and they did not change it from old day. The soup was actually from yesterday when it was pulled from freezer to thaw. On the original package of soup from the Thai house commissary. Soup was made and freeze on 10/19. It came to the restaurant and was pulled from the freezer yesterday. CDI- EHS provides education about date marking how to date properly when prepare/freeze and pull from freezer. Items should have date that was prepared and froze, date mark when items pulled out from freezer. All together have 7 days to keep safe. Date corrected at the time of inspection. Staff has the opportunity to ask and answer questions at the time of inspection.
NOTE: The sticker on the package labeling in detail with items name, batch ID, make/freeze date, Defrost date was left blank for staff to fill in as needed. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
*** Observed the facility has TPHC procedures in placed and filled out in advance, however EHS observed cooked shrimp and cooked scrambled eggs that was put on time during the inspection, items were not listed on the procedure menu. CDI- EHS educate PIC and discussed in detail about the procedure and menu items was added on the sheet. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
*** Observed packages of raw beef sitting in the three compartment sinks at the back. When asked, PIC stated that items were removed from freezer to thaw. CDI- EHS and PIC discussed proper thawing methods at the time of inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
*** Observed wiping cloth on top of the bucket. Ensure to submerge the cloth in the bucket. Observed the sanitizer concentration one is too strong and the other is too weak. CDI- EHS educate staff and correct the concentration of the sanitizer at the time of inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
*** Observed metal pans wet stacking up on shelving. EHS discussed with dishwasher personnel about letting items air dry before stacking away for use. |
|
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 the microwave ceiling need cleaning. Keep clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
*** Observed food container without labeling sitting on top of egg roll packages in double door refrigerator near hand sink. When asked, it was an employee food. CDI- Employee removed items and put on top of a container designated/labeled just for “Employee items”. Ensure to keep employee foods separate from facility foods at anytime. |