| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee was handling cilantro with bare hands. PIC stated cilantro is to top dishes. Do not handle ready-to-eat foods with bare hands. CDI - Cilantro discarded and employee educated.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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. Korma sauce in walk-in freezer measured 44-45F. PIC stated it began cooling last night. Tikka masala sauce measured 49F in walk-in cooler. PIC stated it was prepared last night. Use ice wands or constant stirring to ensure middle of sauce buckets reaches 41F within 6 hours. CDI - PIC discarded korma sauce and tikka masala sauce.
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 . |
|
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 Tikka masala sauce and korma sauce were cooled in large buckets and did not reach 41F within 6 hours of start of cooling process. Use ice wands, ice baths, and frequent stirring to cool large batches of sauces. CDI - Both items discarded by PIC. Discussed with PIC to stir sauces and use ice. 0 pts.
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 . |
|
39
|
0
|
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. Pan of cooked onions stored on floor in walk-in cooler. Store food at least 6 inches off the floor. CDI - PIC moved pan to shelf. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Cooks on line were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4 stacks of pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Shelves and shelf supports in walk-in cooler are rusted. Rolling cart is in poor repair and missing wheel. Replace listed equipment. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Establishment is using ice cream freezer to store TCS foods. Establishment is also using Coca-Cola cooler to store TCS foods and unpackaged foods. Acquire commercial grade refrigeration units. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
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. Grease buildup on shelves and cooking equipment throughout. Nonfood contact surfaces need to be cleaned more thoroughly and frequently. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Handles of spray arm sink are broken off. Replace/repair spray arm handles. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Waste buildup on ground around dumpster. Maintain dumpster area clean so it doesn't attract pests. Dumpster is shared with whole shopping center and no waste from establishment observed on ground so 0 points taken. REPEAT. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Caulking attached to 3-compartment sink is soiled and needs to be re-caulked if it can't be cleaned. // 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. Clean floors and walls throughout kitchen. REPEAT |