| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee preparing to-go meal during inspection. EHS observed food employee portion raw beef with gloved hand and continue to prepare to-go order without proper hand wash or glove change. EHS intervened and provided education. CDI - PIC instructed food employee to portion RTE food first and then raw beef so that once the order has been completed, food employee can wash hands. (2) |
|
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 EHS observed no paper towels available by hand sink adjacent to three compartment sink. CDI - PIC supplied paper towels. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). EHS observed no date marking system being utilized during inspection. EHS observed all food in facility without proper date markings. PIC stated most items were prepared today. PIC stated business has been slow so they have been prepping daily to minimize food waste. EHS provided education. PIC verified dates with food employees. Once verified, PIC instructed food employees to place proper dates. If any items could not be verified, it was voluntarily discarded by PIC. EHS stated a system needs to be in place to ensure items are properly dated prior to storage. EHS will return to ensure system is in place and being followed. 10-day VR required. (1.5)
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 EHS observed cooked beef, noodles, and chicken on time without proper time stamps. PIC stated these items were just prepared minutes before inspection began. EHS advised that a time stamp should be present on these items as soon as these items are removed from hot/cold holding. CDI - PIC instructed food employee to add proper time stamp. (0) |
|
28
|
1
|
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 EHS observed employee medication co-mingled with seasonings and dry goods in plastic container on dry storage shelf. EHS advised that this item needs to be labeled and stored away from food at all times. CDI - PIC removed medication and placed in appropriate storage. (1) |
|
33
|
1
|
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 EHS observed cooked chicken, tofu, and cooked beef actively cooling at inadequate rates during inspection. EHS chicken over stocked in make unit cooling, tofu was observed cooling in lowboy uncovered, cooked beef observed in low boy cooler tightly wrapped with plastic wrap. EHS provided education. CDI - PIC placed all items in freezer to quickly cool. EHS verified rates prior to end of inspection. REPEAT. (1)
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed containers of sugar, flour, and other dried goods stored without proper labels in dry storage. PIC stated the labels have fallen off. CDI - PIC instructed food employee to create labels for all items. REPEAT. (1) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. EHS observed open container of dried noodles and to-go boxes being stored right next to three compartment sink and hand sink. EHS advised to move dried noodles and to-go boxes due to potential splash from three compartment and hand sink. CDI - PIC moved cart to other location away from potential contamination. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed rubber spatula in disrepair stored above three compartment sink. EHS observed handle breaking apart from spatula and creating areas no longer smooth or easily cleanable. CDI - PIC voluntarily discarded spatula. (0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed some ceiling tiles with food residue present, baseboards throughout kitchen soiled with debris, and flooring around three compartment sink soiled with food residue. EHS advised to increase cleaning frequency to avoid contamination. REPEAT. (0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed personal belongings and drinks stored, unlabeled, on same shelf as food items and other dried goods. EHS advised to designate an area where employees can properly store personal items away from food. (0) |