| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed PIC with knowledge of inefficient walk in unit and continued to maintain TCS items for service above required temperatures and no proper control over proper cooling and cooling methods. Verification required.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed employees using handsink to rinse cloth and wet towels. Observed cigarette butt in the handsink. CDI action ceased and butt moved. |
|
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 fish above cooked rice in walk in unit. CDI items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 food thermometer with build up food debris and in need of cleaning. CDI thermometer moved to sink for cleaning. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken pieces that came out of the pot at 140-151F. PIC stated they half cook product to 150F then reheat for service to 150F. Told PIC the final cook is 165F prior to cooling and serving. CDI product reached 167F. |
|
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 two bins chicken biryani that was at 90F from 1pm this afternoon. CDI items discarded. Observed tomatoe curry that was at 87F from 3pm in the prep top. CDI product discarded.
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 walk in unit that was holding TCS products above 41F. Observed walk in freezer door propped open to help reduce holding temperatures in walk in refrigerator. Told PIC not to prop freezer door open due to products in freezer beginning to thaw out. PIC stated they had someone check refrigerator unit this morning and was told a part was needed and that the repair person would not be back until tomorrow. CDI TCS items discarded and raw meats moved to freezer or reach in unit. PIC agreed to voluntarily close until unit fully repaired. Verification required.
Observed yogurt sauce and yogurt mint sauce sitting on the counter above 50F. CDI items left sitting out for service for 30 minutes. CDI moved to wlak in freezer.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed rice, pickled veggies, 3 different jugs of milk, heavy cream, goat meat, cooked chicken, and chick peas that were not dated. CDI items dated or discarded.
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 . |
|
33
|
0.50
|
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 biriyani chicken in deep plastic bins cooling in walk in. PIC stated items sat out at room temperature for an hour and a half then placed in walk in. Suggest using shallow metal pans to cool then storing cold product in plastic bins. CDI items discarded. Observed tomato curry cooling in prep top and still at 87F. CDI product discarded. Observed cooked chicken that was prepared an hour ago placed in reach in to cool. CDI item moved to walk in freezer to cool. Observed boiled beef and beef stock that was sitting on the counter at room temperature for over an hour. CDI product placed in shallow metal pans and placed in walk in freezer to cool.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw beef that was sitting on the counter of back prep unit while thawing. CDI placed in reach in unit to complete thawing process. |
|
37
|
2
|
Food properly labeled: original container |
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 containers of salt and sugar not labeled. repeat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Zobserved wet wiping cloths stored underneath cutting boards in the kitchen. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed walk in unit that was not in good repair and unable to maintain proper holding temperature. Facility is waiting on a part to fully repair unit. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed plumbing of can wash and prep sink that is not in good repair. PIC stated equipment has had issues for over 6 months and takes mop liquid to the street to dump water since mop sink is unable to drain efficiently. PIC stated he is working with the landlord to repair issue. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food and drinks stored all over walk in unit and on prep surfaces. CDI items relocated to one employee bin and wlak in and personal drinks discarded. |