| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
4 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
2-301.14 (B) Wash hands after using the toilet room. -P- Observed PIC return from toilet room without washing hands. EHS educated PIC on when to wash and PIC washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return from outside and not wash hands. Observed food employee return to work station without washing hands. Observed PIC pick something up off the ground without washing hands. Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated PIC and food employees on when to wash and employees washed hands. **REPEAT** -4- |
| 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 food employee fill up a pitcher at handwashing sink. -CDI- EHS educated food employee on proper use of handwashing sink. **REPEAT** -1- |
| 15 |
0 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over RTE chicken. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 16 |
3 |
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.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3-
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 |
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.- Observed rice in RIC below prep unit #1 prepared this morning above 41F. Observed large container of noodles in WIC prepared this morning above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. -0-
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 . |
| 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 items in prep units, RICs and WIC above 41F. Refer to temperature chart. Observed ambient air of RIC under prep unit at 53F. -CDI- PIC voluntarily discarded of TCS items in prep unit. PIC placed other items in freezer to rapidly cool. **3DAY VERIFICATION REQUIRED** -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 23 |
3 |
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-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed tofu in RIC with no date. Observed boiled eggs and shredded lettuce in prep unit # 2 with no date. Observed cut cabbage in RIC near waiter station with no date. Per PIC, boiled eggs, shredded lettuce and cut cabbage were prepared yesterday. -CDI- PIC date marked items prepared yesterday and voluntarily discarded tofu. **REPEAT** -3-
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 |
0 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed beef being held on TPHC with no time stamp. Per PIC, beef was placed on TPHC at 1. -CDI- PIC placed time stamp on item.
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 noodles being held on time with a time stamp of 11am (discard time 3p). -CDI- PIC voluntarily discarded. -0- |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
Yes |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle at front of house with no label. Per PIC, it is bleach water. -CDI- PIC properly labeled item. **REPEAT** -1- |
| 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- Observed items prepared this morning that did not properly cool down. -CDI- EHS educated PIC on proper cooling methods. -0-
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 . |
| 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 oil, Worcestershire sauce, and sesame oil on grill line with no labels. **REPEAT** -2- |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
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 fortune cookies stored in a box on the floor at front of house. -0- |
| 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 food residue/ buildup on sides of equipment and on hood. Observed food debris in prep units/RI coolers, WIC and freezers. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |
| 55 |
0.50 |
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 splash/residue/buildup on floors and walls, especially in hard to reach areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |