| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager.
-Observation: upon arrival, and during inspection, a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II, III and IV) food handling establishments.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Food employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or handle of a restroom door to avoid recontaminating their hands or prosthetic devices.
-Observation: food employee re-contaminated his hands by closing the faucet with bare hands.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
2-301.14 When to Wash
(H) Before donning gloves to initiate a task that involves working with FOOD (P).
-Observation: food employee was using cellphone, then proceeded to wear gloves to handle food without washing hands.
-Corrected During Inspection (CDI): food employee voluntarily removed gloves, washed hands and wore gloves to start to prepare RTE food. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. Pf
-Observation: hand soap was not available in the hand wash sink in drinks area.
-Corrected During Inspection (CDI): Person in Charge (PIC) placed a hand soap bottle at the hand wash sink, voluntarily.
6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf
-Observation: paper towel was not available in the hand wash sink located in drinks area.
-Corrected During Inspection (CDI): Person in Charge (PIC) provided a paper towel roll near the hand wash sink.
5-202.12 Provide at least 100F water at hand sinks.
-Observation: water in female restroom reach 93F after a long time and then temperature started to drop.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
REPEAT - 4th time mentioned
3-302.11 Package and Unpackaged Food - Separation, Packaging, and Segregation
(A) FOOD shall be protected from cross contamination by:
(4) Storing the FOOD in packages, covered containers, or wrappings (C);
-Observation: raw chicken, grilled chicken, shrimp, fish, and several other containers were uncovered in make unit prep cooler. If food containers are not in the cooling process, shall be kept closed. Restaurant was not busy and containers were not in use.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT - 2nd time mentioned
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf
-Observation: cooked noodles was cooling in walk-in cooler, wrapped and plastic wrap. Person in Charge (PIC) stated that noodles were cooked 1h before temperature was taken (65F).
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily open container after Environmental Health Specialist (EHS) mentioned the violation. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
REPEAT - 2nd time mentioned
3-501.13 Reduced oxygen packaged (ROP) fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing.
-Observation: several pieces of fish inside ROP packaging were being thawed inside the packaging itself. Make sure to remove fish from the packaging.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT - 2nd time mentioned
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily.
-Observation: wet clothes were found in prep table and on top of cutting board. Make sure to keep wet clothes submerged in bucket sanitizer when not in use.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT - 3rd time mentioned
4-402.11 Fixed Equipment, Spacing or Sealing.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
-Observation: hand wash sink in kitchen area is coming out of the wall and caulk is not longer sealing hand wash sink on the wall. Make sure to re-caulk sink on the wall.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
UPDATE: sink was re-caulk but some parts were missing. The way it was re-caulked it didn’t create a smooth surface, it was textured, rough and it cannot be considered cleanable.
REPEAT - 2nd time mentioned
4-501.11 Equipment shall be maintained in good repair
-Observation: small freezer in kitchen area had gasket in bad repair with holes on it. All items were still frozen. Make sure to keep gaskets in good repair.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
REPEAT - 3rd time mentioned
4-501.14 Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours.
-Observation: dishwasher had sever accumulation inside in the top part.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
-UPDATE: it’s visible that establishment tried to clean inside dishwasher, but accumulation is still present. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-201.11 Floors, Walls and Ceilings - Cleanability - The establishment must provide floors, floor coverings, walls, wall coverings, and ceilings designed, constructed, and installed to be smooth and easily cleanable. Antislip floor coverings may be used for safety reasons.
-Observation: floor in downstairs dry storage is in poor repair and should be fixed to be easily cleanable. Ceiling in restrooms are made of absorbent material.
-EHS discussed the matter with Person in Charge (PIC). |