|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vegetable mix and spinach sauce in prep top cooler holding above 41F. All other items in the cooler were at or below 41F. Air temp of unit below 41F. PIC stated that product was used a lot during lunch service and could have been out. CDI: Product voluntarily discarded. REPAET VIOLATION Improvement from previous inspection as all units are properly working. Ensure product is not overstacked during service.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on spinach sauce containers in reach in part of prep top, vegetable cutlet and malai kofta in cooler drawers. CDI: Items date marked with prep date on container in the walk in cooler.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stacked and stored on floor of the walk in cooler. Observed 3 bags of rice stored on the floor in back kitchen. Improvement from previous inspection made on rice storage. Current storage has rice unable to be stacked any higher. REPEAT VIOLATION Provide dunnage rack/shelving in walk in cooler for food to be stored above the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. REPEAT VIOLATION Improvement as no employees were towel drying dishes today. EHS recommends providing additional space for drying. |
|
47
|
0.50
|
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 (not smooth and easily cleanable) gasket on protein walk in cooler. REPEAT VIOLATION |
|
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 interiors of front line coolers with food debris and build up. After rush periods, coolers should be wiped out/down to ensure equipment continues to function properly. Some areas of coolers had dried food debris. Observed flooring of walk in cooler with build up. Observed outsides of equipment with food build up. Observed build up on gaskets throughout facility.REPEAT VIOLATION |
|
55
|
0.50
|
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 build up on floor in chemical room and some build up on floor in prep kitchen. REPEAT VIOLATION |
|