| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed outdated employee health policy in the facility. CDI - EHS reviewed updated policy and provided copy of employee health agreement policy to facility. -0- |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT VIOLATION: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee adjust clothing and wipe hands on shirt, then immediatly transition into gloves before heading to prepare foods. EHS informed and educated food employee; employee redirected to wash hands. -4-
***Long term compliance visit will be made to ensure employees are following proper hand washing practices.
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. |
|
15
|
0
|
Food separated & protected |
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 raw shelled eggs over closed container of cooked chicken tandoori in walk-in cooler and packaged raw shrimp stored with and on top of packaged spinach inside freezer. CDI - PIC corrected storage order for compliance. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed portioned cups of raita sauce cold holding at 49 F in shallow ice left unattended in the dining room. PIC stated items were prepared 20 minutes prior to inspection. CDI - PIC placed items back in the walk in cooler to cool down. Points scaled back due to improvement observed from previous inspection. -1.5-
***PIC informed that foods must be prepared maintained in cold holding in permitted kitchen areas at all times.
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 |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed container of dish soap stored on top of container of frying oil and multple sterno chafing fuel canisters stored at top shelf shelving unit directly over packaged single service cups and soft drink dispensing system. CDI - PIC removed items to their proper storage areas to prevent contamination. -1- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 large deep pot of curry sauce cooling in the walk-in cooler and boiled potatoes inside reach-in unit at a zero degree change within a 20-25 minute time span. Refer to temperature observation chart. CDI - PIC separated curry sauce into smaller portions. All foods were transferred to the walk-in cooler to rapidly cool. -1-
***Facility has had three consecutive repeat violations with full points. Next repeat will implement a risk control plan. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stacked wet at clean dish area. CDI - Utenils separted to allow air drying. -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets at upright reach-in freezer and walk-in cooler units. Replace.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board. PIC advised that a replacement has been ordered. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing line of kitchen hand washing sink. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall damage to FRP wall next to dish machine. Repair. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys and cell phone stored with clean utensils and single service containers on shelving units. -0- |