| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
Yes |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
Observed a lack of managerial control. Establishment was observed with 6 priority/priority (Hand sinks supplied and accessible, Food-in good condition, safe & unadulterated, Food contact surfaces cleaned and sanitized, proper cold holding, date marking, and labeling toxic substances) foundation items not in compliance. 10 day VR to assess improvements.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink near the stove top and RIFs. CDI - PIC added paper towel. |
| 13 |
1 |
Food in good condition, safe & unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed bell pepper inside the WIC with mold-like substance growing on it. CDI - PIC discarded bell pepper. |
| 15 |
0 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed unwashed mushrooms stored above Chopped onions and peppers inside the WIC. CDI - PIC rearranged storage order.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sauces stored uncovered inside the RIC at prep unit number 2. Observed fried rice and eggs stored uncovered inside the WIC. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans stored as clean with food debris on the food contact surface. Observed dead pests (roaches) inside pans stored as clean. Observed meat grinder stored as clean, with meat residue and dripping meat juices when PIC removed plastic covering. CDI - All soiled pans and equipment were moved to the 3 compartment sink to be washed properly. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed shrimp, chicken, pork, peas & carrots, lo mein, spring rolls, pot stickers, and chicken on a stick stored above 41F inside Prep Unit 1 and Prep Unit 2. CDI - Items stored inside the Prep Unit from the previous day were discarded (Chicken on a stick, 2 pans of potstickers, and RTE chopped pork). Items placed inside the prep unit at 10:30 AM will be held on a 4 hour TPHC and discarded at 2:30 PM( Shrimp, chicken, pork, and mixed veggies). PIC will contact maintenance today and have them out by tomorrow. All TCS items moved to Large prep unit that is working properly, nonTCS items were moved to Prep unit that was not working properly. 3 day VR is required. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 .
Observed fried rice and chopped pork prepared the previous day with no date marking. CDI - The PIC added the proper date marking. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle with no label. CDI - PIC added label. |
| 35 |
0 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in standing water on the prep sink. CDI - PIC turned on water. |
| 37 |
2 |
Food properly labeled: original container |
No |
No |
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. Observed cart of sugar, spices and sauces with no labels by the stove. CDI - Labels were added. |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door upon arrival. CDI - PIC closed back door.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 4 live roaches in the rear portion of the kitchen.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects/pests below the prep and 3 compartment sink. |
| 43 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed the handles of scoops inside containers of sugar and flour submerged. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
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 debris and build-up on shelving inside the WIC, above the prep units and on rolling carts holding salts, sugars and oils. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
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. Observed the floors inside the WIF in need of cleaning. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
Yes |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed medication stored on shelving with onions, soy sauce, & canned and dry storage goods. CDI - Medicine was removed. |