| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
0.50 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverages on prep table and over prep unit. CDI-Open employee beverages were voluntarily discarded by PIC.
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 employee eating from sauté pan on stove top where other food prep was occurring. CDI-Employee food was removed from stove. |
| 8 |
2 |
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 .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands as they washed hands, turned off soiled faucet with bare hands, then dried hands, their hands were recontaminated. CDI-EHS explained proper hand wash procedure and employee properly washed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee texting on personal cell phone, walk into the kitchen, don gloves, then begin food prep. EHS confirmed observation with employee. CDI-EHS educated employee on when to wash requirements. Employee properly washed hands and donned gloves for food prep.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch long hair on head, not wash hands, begin to prep food. CDI-EHS educated employee on when to wash requirements and employee properly washed hands. |
| 15 |
0 |
Food separated & protected |
No |
No |
No |
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 avocados and unwashed strawberries stored over RTE sauces and tofu in WIC. Ensure unwashed produce is stored below RTE foods. |
| 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. 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 . Observed blade and food mount portions of large slicer soiled with food debris. PIC stated the slicer had not been in use today. CDI-Employee broke down slicer and began process of cleaning and sanitizing in place.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC use thermometer to check food temperatures and not clean or sanitize probe. CDI-EHS explained cleaning and sanitizing requirements and thermometer was sanitized. |
| 20 |
0 |
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 spring rolls at 78F after 2 hours of cooling, per employee. CDI-PIC voluntarily discarded food that did not quickly cool from 135F to 70F within 2 hours. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
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 cooked mushrooms at 53F. Observed cut filet and brisket at 43F. All items listed were stored in prep unit that had frozen over. Unit thermostat was reading 53F. CDI-PIC unplugged prep unit to defrost and placed TCS foods in WIC. Facility has sufficient cold holding equipment if faulty prep unit remains inoperable. |
| 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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed no written TPHC procedures on site at time of inspection. VR required within 3 days to ensure TPHC procedures have been produced and maintained by establishment.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed 3 large bins of salad held on TPHC since 11am, not discarded at 3:27pm. CDI-PIC voluntarily discarded salad that was held for more than 4 hours on TPHC. |
| 32 |
1 |
Variance obtained for specialized processing methods |
No |
No |
Yes |
No |
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed establishment fermenting kimchi without necessary information and prior approval from regulatory authority. Employee stated cut cabbage (TCS) and other assorted ingredients were mixed together and then left out of temperature control for 2-3 days, and then placed in the WIC. CDI-PIC voluntarily discarded all food made without required variance. EHS shared resources on how to obtain variance from regulatory authority. |
| 33 |
0 |
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 spring rolls that were fried and cooling for two hours over fryer, per employee. Observed chicken that was cooked and placed in a tightly covered container in WIC. Observed cooked wings, placed in bin on bottom shelf near fryer. CDI-PIC voluntarily discarded spring rolls that missed first cooling window. Chicken wings were moved to WIC, uncovered to quickly cool. Chicken in WIC was vented to increase cold air flow. |
| 37 |
2 |
Food properly labeled: original container |
No |
No |
No |
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 unlabeled squeeze bottles surrounding grill. Observed unlabeled seasoning and shakers throughout kitchen. Add labels to all working containers. |
| 40 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with hair down preparing food. Ensure hair restraints are worn during all food prep. |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados at poke station with stickers still attached. Remove all produce stickers during thorough washing process, prior to use. |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
Yes |
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 a large box of single-use lids stored directly on the floor, under a table. CDI-PIC moved lids to at least 6 inches above the floor. |
| 49 |
0.50 |
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 extensive food debris surrounding interior of prep top unit. Observed food debris on non-food contact portions of slicer that PIC stated was not used today. Observed food buildup on exterior of rice cookers. Increase cleaning frequency and thoroughness, |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door of dumpster open. Ensure door remain closed to prevent the harborage of pests. |
| 55 |
1 |
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 food buildup and splash on walls behind equipment, like prep units and ice machines. Observed hair stuck to wall beside front hand sink. Observed heavily soiled floors surrounding cooking equipment and shelves in dry storage and in corners of rooms. Increase cleaning frequency and thoroughness. |