| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
Yes |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM at establishment until 11:20. Food prep was to being at 10:30am. CDI-CFPM arrived after employee called to inform them of inspection. |
| 8 |
0 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
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 employee was hands for less than 20 seconds. CDI-EHS provided education and employee properly washed hands. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaner spray bottle, scrubber cleaning tools, a personal water bottle inside handsink beside three comp sink that was also covered with two cutting boards. Observed cooked noodles in bottom of second hand sink beside drying rack. CDI-Employee removed all items from handsink upon request from EHS. |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef stored above vegetables in WIC. Observed raw shell eggs stored directly over imitation crab and vegetables in prep top cooler. CDI-Beef was moved to a lower shelf in the WIC. The eggs were voluntarily discarded by employee. |
| 16 |
1.50 |
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 rice bowls with visible food debris stored as clean. Observed food buildup on food contact surfaces of slicer that had not yet been used today. Observed black buildup inside blender lid. CDI-All bowls were moved to 3 comp sink to be W/R/S, PIC moved slicer and blender lid to be W/R/S.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine-based dishwasher in-use with sanitizer at 0ppm. CDI-PIC changed chemicals and correct concentration was reached. Dishes were rewashed and sanitized. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large pot of bone broth that was prepared previous evening at 79F inside WIC during inspection. Bone broth missed its cooling time. CDI-PIC voluntarily discarded bone broth. |
| 21 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rice in hot holding unit at 84F. CDI-Employee voluntarily discarded rice. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
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 two boxes of beef hind tendons that were removed from WIC at 9am and left by PIC by prep sink until 11:40 at 58F. Observed cooked rice at 47F, cooked shrimp at 49F, cooked broccoli at 44F, tofu at 45F, and imitation crab at 48F in far left prep unit. CDI-PIC began to boil beef hind tendons and all TCS foods from prep unit were voluntarily discarded by PIC. VR required within 3 days. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
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: http://meck.co/FoodSafety 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 Hard boiled eggs, sliced pork loaf, rice, cooked chicken and cooked beef with no date marks. CDI-Employee stated items were prepared two and three days ago. Correct date marks were added. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two large containers of residential pesticides near the 3 comp sink. PIC stated they use Orkin for pest control. CDI-Residential pesticides were removed. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
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 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 . Observed a covered 80 quart pot of bone broth that did not quickly cool as it was left over night. CDI-PIC voluntarily discarded bone broth and EHS discussed improved cooling methods with PIC. Cooling logs are recommended. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
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 unlabeled containers of powders used for boba tea and unlabeled squirt bottles surrounding cooking equipment. Label all working containers of food once removed from original packaging. |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hoisin sauce stored directly on the floor near server prep area and carrots and rice noodles stored directly on the floor in the WIC. Move all foods at least 6 inches off of the floor. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used from previous day stored inside left prep unit. Observed two other knives from previous day stored in rear of right prep unit. Clean and sanitize utensils every 4 hours. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed leaking soda machine. PIC stated a work order had been placed with vendor. |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
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 residue and grease buildup surrounding grill and fryer. Observed food residues on exterior of juicer and blender. Increase cleaning frequency. |