| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. REPEAT. (-1) |
|
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 food handler prepping raw vegetables touch their face and bare arms without washing hands before returning to vegetable prep. CDI- Food handler washes hands and dons gloves before resuming food prep. (-2) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.14 Handwashing Signage (C) Observed no handwashing sign at hand sinks. EHS to provide signage during upcoming follow up visit. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with visible food debris and stickiness. Table top can opener blade was observed with encrusted food debris. CDI- PIC removes to warewashing for recleaning. (-1.5)
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed cutting board at back fliptop with signs of heavy use, which PIC states they will clean once a day. EHS explains to PIC that board needs to be cleaned and sanitized at least every 4 hours when in use.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed multiple microwaves in the facility with food splatter inside. EHS advises the PIC to increase cleaning frequency. REPEAT. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P EHS observed chicken finished frying at only 70F, and PIC states they will let it shortly cool, marinate, and cook to a higher temperature. EHS explains to PIC that non-continuous cooking is not permitted without approval. CDI- PIC voluntarily discards chicken, will cease non-continuous cooking methods. A follow up visit to verify compliance and proper cooking of poultry will be made. (-0) |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed sauce on burner reheating for an hour, at temperature of 70F. 40 minutes later, the temperature had not increased, as burner was not on. CDI- PIC voluntarily disposes of sauce. EHS explains to PIC that reheated items must be brought to temperature quickly. (-1.5) |
|
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 cooked chicken, raw beef, and sauce inside commercial beverage cooler above 41F. Ambient temperature inside unit with broken, unsealable door was 67F. EHS also observed bottled sauces in ice bath between 52F-55F. CDI- PIC voluntarily disposed of all contents inside cooler and is advised by EHS not to store any TCS foods inside going forward. Ice bath sauces also voluntarily disposed of by PIC. REPEAT. (-1.5) |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
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 overall lack of date marking throughout facility- no TCS items inside fliptops were observed with proper date marking, many items inside WIC were observed without date marks, as well as inside the beverage cooler with TCS foods stored inside. REPEAT. 10 day VR required. (-3) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite despite Biryani with and without chicken specifically labeled for a 4 hour hold time and TPHC log observed on the premises. EHS provided template for form during inspection. 10 day VR required. (-0)
Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed raw beef slacking on counter top while still frozen. CDI- EHS advises the PIC of proper thawing and slacking methods, and beef is moved back to slack under refrigeration inside WIC. (-0) |
|
37
|
2
|
Food properly labeled: original container |
No |
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 many oils and spices in unlabeled containers throughout facility. REPEAT. (-2) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 dead American cockroaches on floor of kitchen, and one live German cockroach on back wall behind fliptop. Increased pest control and cleaning to reduce harborage is advised. (-1) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
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 large bowl of seasoning on floor beneath warewashing area. CDI- PIC voluntarily disposes of spice. REPEAT. (-2) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife with blade stored between countertops. CDI- PIC moves knife to warewashing, states they will store on clean surface going forward. (-.05)
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water used to rinse in-use ladle at cook line heavily soiled with oil and food debris. EHS advises the PIC that visibly unclean water cannot be used to store or rinse in-use utensils. |
|
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. Observed wet stacking of sheet pans and other metal container stored as clean. REPEAT. (-.05) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed beverage cooler with broken door and torn gaskets unable to close properly, with an ambient temperature of 68F. Lowboy beneath fliptop also seen to be in poor repair, without foods stored inside. EHS advises the PIC to have lowboy repaired or replaced, not to use unapproved beverage coolers for TCS foods, and to replace broken beverage cooler with an approved unit, rated for holding TCS foods. (-.05) |
|
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 stickiness and grease residue on many non-food contact surfaces throughout facility. Increased cleaning frequency should be taken to clean and sanitize the outside and inside surfaces of food storage equipment, such as shelves, and handles. REPEAT. (-1) |
|
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 missing cover at AC vent with significant buildup to the blade which circulates air. Also observed need for cleaning of floors, walls, and ceilings throughout facility. REPEAT. (-.05)
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. Floors, walls, and ceilings in need of repair to cracks and broken surfaces to aid in proper cleaning. Many ceiling and floor tiles were observed in disrepair throughout the facility. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed zero foot candles of light inside WIF. Replace bulb to restore lighting at earliest opportunity. (-0) |