| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at kitchen handsink. -CDI- EHS provided signage. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed unwashed chilis in cardboard box. Items had been removed from original packaging and placed into cardboard box. -CDI- PIC removed items, washed them and placed in appropriate packaging. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quat sanitizer dispensing at less than 150ppm. -CDI- PIC corrected, concentration observed at 200ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
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. Per PIC, one container of utensils were not in use. Ensure to remove or store clean any items not in use. -CDI- PIC moved items to dishpit to be W/R/S.
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
|
1.50
|
Proper cooling time & temperatures |
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 3 large containers of lentil soup cooling from previous night between 46-49F. -CDI- PIC voluntarily discarded items. -1.5-
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC above 41F and ambient air at 43F. Observed items in cold drawers and prep units above 41F. Observed paneer and sliced tomatoes sitting out at ambient air above 41F. Refer to temperature chart. Per PIC, items had been prepared today or out for prep. -CDI- PIC placed items in WIC to cool back down. EHS educated PIC about ensuring that items are not left out for extended periods of time during prep. -1.5- **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE RIC UNTIL REPAIRS CAN BE MADE**
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
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.- Observed no written procedures for items being held on TPHC at steam table and steam cabinet. -CDI- EHS provided sheet and assisted PIC with filling it out. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
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 3 large containers of lentil soup prepared prior day that did not meet cooling parameters. Items were found in large plastic containers. Observed 2 potato dishes prepared today cooling in cold drawers. Observed peanut chutney (housemade, heat-treated) cooling in WIC in large plastic container with lid. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded. Other items were separated and placed in WIC and RIF to rapidly cool down. -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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests near dishpit area. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 large container of ghee stored on floor. -CDI- PIC relocated items.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can. Per PIC, policy is to discard dented cans. -CDI- PIC voluntarily discarded items. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with no handles in ghee, green sauce (Non TCS) and dosa batter. Ensure to use something with a handle and that handle is not touching food. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with multiple dishes stored as clean. **REPEAT** -1- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep scoring on cutting boards. Resurface or replace as needed. **REPEAT** -1-
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed foil being used to cover multiple shelving surfaces. Remove.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender that stated “household use only”. Observed preethi blender that is not approved for commercial use. Replace.
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 2 cracked bus tubs. -CDI- PIC voluntarily discarded items. |
|
49
|
1
|
Non-food contact surfaces clean |
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 buildup on exterior surfaces of multiple pieces of cooking equipment such as fryers and range tops, interior and exterior surfaces of cold holding units, shelving throughout, top of microwaves, NFCS of blenders and mixers, etc. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed water hose under pressure. -CDI- PIC removed sprayer. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
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 floors in hard to reach areas such as beneath equipment and shelving and floor drains in need of cleaning. Observed dust buildup on ceilings and light fixtures in kitchen area. Observed some walls in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-
6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as floor mats in external cooler. Remove.
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed cardboard boxes being used on walls behind cook line to protect walls. Remove.
6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed some items not in use throughout. Remove. |