| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - Observed various repeat risk factor violations including cooling methods, cold holding, and clean food contact surfaces. EHS discussed overall food safety management system with PIC. Facility has agreed to implementing a risk control plan (RCP) focused on gaining active managerial control. Future violations of repeat risk factors will result in permit action. - VR - Verification required within 10 days to discuss implementation of RCP.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT - Observed multiple dishes stored clean with stickers and sticker residue present. Stickers and sticker residue should be removed entirely during cleaning process. - VR - Verification required within 10 days to ensure sticker residue has been removed from dishes.
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 . |
| 18 |
1.50 |
Proper cooking time & temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P - Observed steak cooked to 133F initially, yet PIC stated no proteins are offered raw or undercooked. - CDI - EHS instructed employee to continue cooking steak. Observed second final cook temperature of 177F. Ensure all proteins are fully cooked or include a consumer advisory on all menus. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in multiple units throughout facility (see temperature chart). PIC stated the issue was likely due to flip top units being left open during lunch rush. Refrigeration units should be able to hold items at 41F or below by design. PIC voluntarily discarded items held for more than 4 hours and placed other items on ice. - VR - Verification required within 3 days to ensure units are holding at 41F or below.
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 . |
| 23 |
0 |
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 - Observed one container of duck and two containers of chicken lacking date marks. - CDI - PIC labeled containers.
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 . |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
No |
No |
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf - PIC unable to locate written procedures for holding rice on time. EHS emailed PIC TPHC written procedures form. - VR - Verification required within 10 days to ensure written procedures are completed.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 - Observed various items, such as lettuce, tofu, portioned noodles and steak, cooling in deep, covered containers in walk-in cooler (WIC). Also observed sheet trays of rice cooling in the middle of a speed rack causing the items above to rise in temperature. Ensure the newest items placed on speed rack are placed on the top to prevent items above to heat. - CDI - PIC rearranged order of sheet trays on speed rack. PIC placed portioned steak on ice bath to quickly cool and placed portioned noodles on sheet tray to quickly cool. PIC uncovered tofu and lettuce to quickly cool.
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 . |
| 41 |
0.50 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in sanitizer concentration of 0ppm quat. - CDI - PIC replaced sanitizer to proper concentrations of 200ppm. |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-502.11(A) Maintain utensils in good repair.- REPEAT - Observed lime squeezer with chipping paint as well as multiple chipped spatulas. Replace utensils as they become damaged and are no longer smooth and easily cleanable. |
| 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 food residue on the interior and exterior of multiple refrigeration units. Clean and increase cleaning frequency to maintain clean. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed peeling paint on flooring throughout facility. Repaint or refinish floor to allow for a smooth and easily cleanable surface.
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 standing water on cook line and in hallway near reach-in freezer. Remove standing water and clean floors. |