| 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 on site at the time of the inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Employees on site were unable to inform the EHS of reportable symptoms/illnesses or the exclusion policy. Employees stated having signed an employee health policy but no one on site knew where it is kept.
CDI - EHS provided paper copy of updated employee health policy at the time of the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee using the handwash sink to rinse off wiping cloths being used to wipe down exterior of tandoori oven.
CDI - EHS intervened and provided education on proper handwash sink usage and proper sanitation methods. Employee switched to sanitizer for cleaning the exterior of the tandoori oven and did not use the handwash sink to continue rinsing off wiping cloths. |
|
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 the sanitizer at the mechanical dishwasher to be testing at 0ppm during the inspection. Sanitizer hose was observed not reaching the sanitizer in the bucket.
CDI - Hose readjusted and machine primed. Dishwasher observed reading at 100ppm after correction.
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 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed an employee barehand the food contact surface of a pair of tongs that were stored as clean and bring them over to the line to be used upon opening.
CDI - EHS intervened on proper handling of clean utensils. Tongs placed at dishwasher to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw shrimp in the large cookline lowboy at a temperature of 51-60F. Container was observed double panned with ice on top of the shrimp. Employees stated having thawed it out the night prior and were unsure of how long it had been out of temperature.
CDI - Container of raw shrimp voluntarily discarded.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed insert containers of cooked chicken, lamb, and goat in the large cookline opentop refrigerator with date marks of 9/10. Upon questioning it was discovered that the insert containers are filled from bulk bins in the WIC that possessed date marks of 9/7 and 9/8.
- Observed squirt bottles of raita and mink yogurt raita in the “Coca-Cola” condiment refrigerator with date marks of 9/10. Items were from bulk batches stored in the chest refrigerator that is adjacent the “Coca-Cola” refrigerator. Bulk batches of condiments possessed date marks of 9/8 and 9/6.
CDI - EHS provided education on date marking and how working containers/squirt bottles must match the bulk batches. Items date marks corrected to match bulk batches.
- Observed an insert container of diced tomatoes in the large cookline opentop that was not provided with a date mark. Upon questioning it was discovered that the item was from the night before.
CDI - Diced tomatoes date marked.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle of sanitizer stored on a rolling cart at the front counter area that was not labeled as to its contents.
CDI - Chemical bottles labeled. |
|
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 working containers and squirt bottles of condiments and spices throughout the facility that were not provided with labels as to their contents. REPEAT. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer solution of a wiping cloth bucket to be testing at >200ppm chlorine. REPEAT.
CDI - Wiping cloth bucket diluted and EHS provided education on proper sanitizer bucket set up. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. - Observed all pairs of tongs stored in a container with their food contact surfaces face up. As a result of the way they were stored, EHS observed an employee grab the food contact surface of the tongs with their bare hands and place it at the line to be used.
CDI - EHS intervened and provided education on proper clean utensils storage and handling. Dish was placed at dishwasher to be W/R/S. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved “Coca-Cola” branded refrigerator being used to store house made TCS condiments. Refrigerators info plate stated “for storage and display of packaged/bottled goods only”. |