| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. PIC was unable to demonstrate cold, holding, hot, holding, cooling, handwashing, and sanitization. EHS will arrive back on site within 10 days to verify.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed dish washer touch face, and attempt to handle clean dishes. CDI - dishwasher washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observed several employees go in and out of restaurant handling catered food items without glove change or hand washing. CDI - food voluntarily discarded and food employees washed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine dispensing sanitizer at 0ppm. PIC primed machine and sanitizer still dispensed at 0ppm. PIC called maintenance. Establishment serves buffet style, due to lack of space, establishment is voluntarily closing until chemical dish machine is repaired. Establishment is utilizing three compartment sink for bleach sanitization until maintenance arrives on site. Establishment shall not operate until chemical dish machine and lowboy are repaired. EHS will arrive back on site within three days to verify.
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
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with visible black buildup. Increase cleaning frequency. |
|
20
|
0
|
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 cooked noodles and 2 trays of fried cauliflower prepared yesterday missing cooling window. Items were tightly wrapped in saran wrap. CDI - PIC voluntarily discarded items.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several catered items hot holding below 135F on the floor. CDI - PIC voluntarily discarded rice. PIC reheated garlic chicken and chicken biryani to 165F and placed in hot box.
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 . |
|
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 no items in LB1 cold holding TCS foods 41F and below. PIC stated items were in temperature this morning. PIC could not provide any cold holding logs. All items were moved to WIC for rapid cooling. Due to lack of call holding space with an establishment PIC is voluntarily closing. PIC contacted maintenance to repair unit. Establishment shall not operate until chemical dish machine and lowboy are repaired. EHS will arrive back on site within three days to verify.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no TCS items in prep unit date marked. Observed cauliflower, noodles, chicken, red sauce, and tomato sauce prepared yesterday with out date marking in WIC. CDI - PIC added date marking to all items in PU and WIC.
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 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 cooked noodles and 2 trays of fried cauliflower prepared yesterday missing cooling window. Items were tightly wrapped in saran wrap. CDI - PIC voluntarily discarded items.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed catered foods and operations being conducted on the floor. Catered foods were unable to maintain hot holding and cold holding requirements. Due to the facilities permit conditions, catering is permitted only when conducted safely and in compliance with requirements. Continued unsafe catering practices may result in permit action and discontinuing catering approval. |
|
39
|
1
|
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 catering foods (3 pans of rice, chicken masala butter, chicken vegetable, biryani, etc.) stored in the ground. CDI - PIC voluntarily discarded rice and placed hot food in hotbox. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no one in establishment wearing head covering. CDI - all employees put on hair restraints. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensil stored in rice with handle inside food. CDI - PIC removed utensil |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes stored wet nesting. CDI - PIC re stacked to allow for air dry. |