| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 chicken stored over onions in walk in cooler. Observed raw chicken stored over vegetable sauce in reach in cooler. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 sanitizer in 3-comp sink at 10ppm chlorine. CDI: More bleach added and sanitizer made to proper concentration.
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 |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed chicken and biryanis being reheated in the microwave to less than 165F. Products ranged from 55F-180F in various parts of the food, but not throughout. In some cases, the products were not stirred and they did not stand for 2 minutes prior to staff placing in the pans for the buffet. EHS explained that stirring and the stand time is important to allow for the heat to be more equal throughout the food. CDI: Products rapidly reheated in microwave to over 165F throughout the food items. EHS also advised that employees need to use a thermometer to check the food items rather than a time spent reheating. Current procedures are to microwave for a specific time and then place in the pan for the buffet. |
|
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 one pan of korma sauce from 1/11. CDI: Product voluntarily 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
|
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 cooked chicken that was cut and portioned today cooling in walk in cooler in tightly knotted bags and then in a bus tub stacked together. CDI: Bags were separated for more rapid cooling. EHS also recommended bringing less chicken out at a time to cut and portion to assist in maintaining the temperature correctly.
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
|
1
|
Food properly labeled: original container |
Yes |
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 one quart container of white granular that PIC identified as sugar without a label. CDI: Product labeled. REPEAT VIOLATION Points not escalated. Improvement made from previous inspections as this was the only item without a label. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer remade to proper concentration. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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 significantly rusted shelving throughout facility including in the walk in coolers and at the dry storage area behind the dish machine. Observed raw/unfinished wood used for the cabinet door near the salad area of the buffet and for the wall on the side of the buffet. Ensure these areas are made smooth and easily cleanable. Facility is doing some renovations that include upfitting previous fixtures and repainting. REPEAT VIOLATION
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed splash guard in need of resealing to vegetable prep sink. Observed splash guard in need of reaffixing to wall at handsink near dish machine.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single use drinking water bottle being used to hold soy sauce. CDI: Bottle and soy sauce voluntarily discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board that was significantly stained and with several deeper cuts used for chicken. CDI: Cutting board voluntarily discarded. New cutting board had already been ordered and was on site. |
|
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 significant build up on pieces of equipment throughout facility including but not limited to interiors of coolers, on cooking equipment such as the stove and burners, gaskets, and shelving. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in various areas of the kitchen, particularly high traffic areas. Observed light cover loose and hanging at entrance to the kitchen.
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 significant dust build up on and around AC vent covers and adjacent ceiling tiles. Observed significant debris build up and discoloration of the ceiling tiles and walls near entrance to the kitchen. Ensure more frequent cleaning of these areas. |