| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling containers of chick peas at the handsink. CDI: Employee educated and directed to use the adjacent prep sink.Employee began using the prep sink. REPEAT VIOLATION |
|
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 shrimp and raw chicken stored over ready to eat items in the walk in cooler. CDI: Items relocated.
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 at 0ppm coming from the dispenser and in the 3-comp sinks where dishes were meant to be sanitizer. CDI: PIC called ecolab to have meter corrected. Solution hand diluted during inspection to correct concentration. ECOLab fixed metering pump during inspection.
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 |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw lamb cooling with 2 hours left and still at 70F. Rate of cooling was .067F/min. CDI: Product spread out onto a sheet pan and rapidly cooled in the walk in uncovered. REPEAT VIOLATION Significant improvement from previous inspection.Previous violation corrected. Facility has changed chick pea and paneer cooling processes to include adding ice as an ingredient to the items. Overall facility is using methods such as ice to cool and other preparation methods were discussed today to limit the time that food is held out of temperature. See also #35.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 spring rolls held off to the side of the oven below 135F. CDI: PIC stated they always try to stay an order ahead to assist with ticket times during rush periods. PIC was provided with TPHC template today and it was filled out during inspection for the spring rolls and samosas that are held like this at certain times of day. REPEAT VIOLATION Previous violation corrected. Significant improvement from previous inspection.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 ice baths being used to cool chicken. However, ice was not up and around the product. Product is also very dense and therefore ice baths are not an ideal method for this type of food as evidenced by cooling rate of .025F/min. Adjusted cooling rate that must be achieved is .067F/min. CDI: Ice baths made where it was up and around the product and PIC began stirring food every 10-15 min. EHS strongly encourages the use of shallow uncovered pans in the walk in as the only available ice is front the ice machine for drinks and it was completely ran out and unable to create adequate ice bath of last pan of chicken during visit today.
EHS and PIC also discussed attempting to eliminate cooling as much as possible by not over thawing proteins, removing smaller amounts of proteins to be worked with at once, and using ice under proteins in bowls to attempt to maintain temperature as much as possible during preparation. EHS and PIC also discussed potential reorganization of protein cooler to allow for more empty shelf space for cooling on flat pans.
REPEAT VIOLATION Facility PIC is making significant effort and still working through smoothing out the process for cooling of food items to ensure that the method can be replicated and monitored daily.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken that was thawed in water at 85F. Cold water from tap was measured at 74F today. Employee who prepped the product stated that he used both hot and cold water mixed to thaw the chicken. CDI: Chicken was placed in ice to rapidly cool. EHS educated staff on approved thawing method of placing product in a cooler to thaw or using running cold water (in the summer water is above 70F and therefore if necessary to thaw this way, product must be agitated and monitored so that when it is no longer frozen it can be removed for prep or to a cooler. Products thawing should not go above 41F). |
|
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 scoop handles stored in spices throughout back prep area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket on protein walk in cooler. REPEAT VIOLATION |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
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 interiors of front line coolers with food debris and build up on the insides. After rush periods, coolers should be wiped out/down to ensure equipment continues to function properly. REPEAT VIOLATION Some improvement from previous inspection. |