| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed two hand washing sinks without hand towels. CDI - PIC replenished stations with disposable towels. -2- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom pan of panini masala nested directly on top of cooked goat in prep top. CDI - Cooked goat voluntarily discarded by PIC.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored over mixed vegetables in prep reach-in unit and partially cooked chicken stored over tomato sauce in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination at prep reach-in, partially cooked chicken voluntarily discarded (refer to #18). -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visible food debris on blade of can opener and a knive which were both stored as clean. CDI - Utensils brought to dish machine to be washed, rinsed and sanitized. -0-
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. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. - Pf. Observed facility with container of recently partially cooked chicken temped at 140 F. From initial discussion with PIC, chicken is partially cooked and left sitting in ambient temperature to cool down for several minutes before being fully cooked for immediate service. Moments later, EHS observed same container of partially cooked chicken taken by a food handler and stored on top of container of tomato sauce in the walk-in cooler to cool down to < 41 F (refer to #15). Additional discussion with PIC who thoroughly explained the process and confirmed they are partially cooking chicken without approval. Process of approval for non-continuous authorization discussed with PIC; PIC decided not to proceed with approval. CDI - Facility will discontinue partially cooking chicken. Today’s batch was voluntarily discarded. -1.5-
Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed several TCS applicable foods inside large prep top recorded > 41 F since 8:00 am, from discussion with PIC (refer to temperature observation chart). Other TCS foods in this unit registered at < 41 F. Also observed a container of raw tandoori chicken left unattended in ambient temperature at cook line (temped at 83 F) for > 30 minutes. PIC advised that this product had been placed out to cook prior to EHS arrival. CDI - All items with exception to raw tandoori chicken were voluntarily discarded. Raw tandoori chicken cooked to > 165 F. PIC discussed interest in placing items on prep top on TPHC. EHS and PIC reviewed SOP and expectations with holding product on TPHC. -1.5-
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. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. CDI - Observed 3 sauces held on TPHC with out start/end times written down. CDI - EHS discussed and reviewed written procedures on site for buffet line with staff. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of recently washed blender. CDI - Blender inverted to allow to dry. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic grinder stored in the facility. Per discussion with PIC, the equipment is used to grind spices to fine powder. Remove equipment as it is not intended for commercial use.
REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small and large prep units with heavily scored and stained cutting boards. Resurface or replace this equipment. -1- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tile behind front counter/cashier station. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee food stored on top of container of yogurt in front upright reach-in unit. -0- |