| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unaware of hot holding temperatures, training for food employees, Employee Health requirement for training, restriction and exclusion, cooling, cooling methods and cold holding temperatures. CDI - PIC educated during inspection about these principles. -1-
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. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
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 PIC not in facility at beginning of inspection. PIC on site after one hour. -1- REPEAT |
| 4 |
1.50 |
Proper use of reporting, restriction & exclusion |
No |
No |
Yes |
No |
No |
2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P Observed food employee with recent, exposed stitches on arm working with exposed food. CDI - PIC restricted duties for injured employee and educated PIC about restricting employees in accordance with Employee Health Policy. -1.5-
For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tcontainers of cleaners and other facility items stored in handsink. CDI - PIC removed items from handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near rear rice warmer. CDI - Paper towels provided. -1- |
| 15 |
0 |
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 eaw pork over RTE sauce in prep cooler at cook line. CDI - Storage rearranged. -0-
For more information on food storage order please visit: http://meck.co/FoodSafety |
| 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 buildup in plates and sauce bowls in sushi station and strainers and other clean items stored in dish pit. CDI - Items recleaned. -1.5-
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 . |
| 20 |
3 |
Proper cooling time & temperatures |
No |
No |
No |
Yes |
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. Observed cooked yellow curry and green curry containers in walk in cooler still above 41F after more than 6 hours. VR no later than 08/21/2023 to ensure facility has completed Risk Control Plan information for required Risk Control Plan. REPEAT -3-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
| 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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked chicken, raw beef, raw chicken and other TCS foods declared cold holding in cook line by PIC above 41F. CDI - PIC stated these items were prepared before one hour before inspection. CDI - Foods cooled to 41F or below. Items in prep unit closest to wall in cook line. -3- REPEAT |
| 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: 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 date marked TCS foods in walk in cooler, but missing date marking on smaller containers of TCS foods in flip top at cook line from previous days. Keep dates with food throughout all stages. CDI- PIC voluntarily to discard item for being above 41F. |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
No |
Yes |
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed medicine and medical alcohol stored above prep table, prep unit and other food prep areas. CDI - PIC moved these items. REPEAT -2- |
| 33 |
1 |
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 overstacked yellow and red curry, filled to rim of container and stacked cooling from previous night without active stirring or other means of releasing heat to help food cool faster. CDI - PIC voluntarily discarded. REPEAT -1-
Observed metal containers of green curry and yellow curry that were stacked with lids in place cooling overnight still above 41F after more than 6 hrs.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
| 35 |
1 |
Approved thawing methods used |
No |
No |
Yes |
Yes |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked duck thawing on drain board of prep sink at room temp at 64F. CDI - PIC placed in cooling. -1- REPEAT |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen and throughout facility. Maintain and increase pest control as necessary to remove insects. -0- |
| 44 |
1 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal food containers on drying shelf and wet blender cups stored with lids on and standing water inside. EHS reminded PIC to air dry before stacking. -1- REPEAT |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
No |
No |
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed sponges for dish washing stored directly on floor in dish pit and to go containers stored on low shelf less than 6 inches off floor in hallway leading to restrooms. Keep at least 6 inches off floor. -0- |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked utensils and damaged utensils in bin stored as clean. Replace when needed for effective cleaning. -0- |