| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed several risk factor violations. EHS has had conversations with the managers several times in the past about different rick factor violations. EHS observed violations with cold holding, thawing, cooling methods, clean equipment, storage order, use of toxic containers and other. EHS has reviewed all violations with PIC and what needs to be fixed.
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. |
| 6 |
0 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed cup of boba without a lid stored with the dry storage items on the shelf in the hallway. CDI- Removed. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed several bags of raw beef stored over several containers of soups in tall reach in freezer 2. Observed raw shrimp stored over cooked pork bag and shrimp bags. CDI- Raw chicken wings and shrimp placed onthe bottom. Beef stored on top and soup placed up top.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over beef in tall RI freezer 2.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food and debris. CDI- Slicer broken down to be cleaned.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork and chicken under the 3 comp sink and in the mop sink holding above 41F. Items were frozen yesterday and were thawed over night under the 3 comp sink and at the mop sink. CDI- Items voluntarily discarded. Do not thaw foods overnight outside of the refridgeration unit. Observed shrimp, chicken, noodles and pork in the low reach in cooler holding above 41F. CDI- Items were placed in the walk in cooler. Observed noodles and beef on the low reach in holding above 41F. CDI- Discarded.
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 . |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P Observed pho soup stored in an ECOLAB sanitizer bucket. CDI- Soup discarded. |
| 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 Observed food items planed in containers with lids and stacked prior to cooling to 41F. CDI- Items were discarded. EHS spoke to PIC about cooling methods.
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 . |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef and chicken stored in the mop sink and under the 3 comp sink over night. CDI- Discarded. EHS spoke to PIC about not putting food in the mop sink. Do NOT ever put food in the mop sink. |
| 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 several small containers of spices without a label. Label items. |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beef stored in the mop sink, chicken and ginger stored under the 3 comp sink. CDI- Removed. |
| 47 |
0.50 |
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 slicer broken. Employee has been putting cardboard between slicer parts to separate parts near the blade. Cardboard is touching the food contact surface of the slicer. Cardboard is not food contact safe. EHS has told PIC not to use cardboard previously for slicer. PIC/ employees continue to use it. Do NOT use cardboard with slicer. Get fixed. |
| 49 |
0.50 |
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 tall reach in coolers in need of cleaning. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
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 floors in need of cleaning, under and around equipment. Observed wall across from dish machine in need of cleaning. |
| 56 |
0.50 |
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 employee items stored with customer items. An umbrella was stored in a bin of ginger. Umbrella was then moved to the drainboard of the 3 comp sink where food was stored. Observed phone stored on prep table. |