| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following priority and priority foundation items out of compliance during the inspection: Improper hand washing practices, inconsistent date marking procedures, improper holding temperatures, improper food storage order, malfunctioning sanitary sewage system and toxic chemical storage. Several of the above mentioned were repeat risk factors from previous inspection(s). CDI - Employees present were educated on critical items; please see item numbers below for more details and corrective actions. -1-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC
Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during today’s inspection. CFPM arrived at end of inspection. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee enter kitchen, attempt to repair kitchen hand sink drainage by submerging hand inside the waste water using a screw driver (trying to clear out debris). Employee then transitioned in to food prep without hand washing. EHS observed another employee who also engaged with assessing the hand sink. The second employee’s hands made contact with waste water and debris as he was forced to drain the sink by detaching and cleaning the P-trap. Employee re-assembled plumbing and immediately transitioned into cleaning the food prep table. CDI - Employees were coached on when to wash and washed hands at bar hand sink.
2-301.15 Only wash hands in handwashing sink. - Pf. Discussion with employees present revealed that they utilize the prep sink adjacent to the hand sink to wash hands. CDI - Employees educated on where to wash hands. -2- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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 cooked biryani masala in prep reach-in unit and raw chicken stored over cooked chicken in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods inside large prep top and held out in ambient temperatures temping above 41 F. Refer to temperature observation chart. From discussion with employee food were placed into cold holding 1.5-2 hours prior to EHS arrival. CDI - All foods transferred to the walk-in cooler/reach-in freezer for rapid cooling towards < 41 F. -3-
***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.***
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 |
Yes
|
No |
REPEAT: 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 paneer prepared on 12/28/25 with incorrect date label of 12/21/25. Observed cooked chicken tikka and cooked noodles without date label which had been made on 12/30/25 & 12/31/25, respectively. CDI - EHS allowed employee to correct and add labels. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed air freshener spray stored above food service equipment on shelving at server galley, 2 pack heavy duty degreaser stored above single service spoons and containers on shelving in basement, liquid lighter stored on packaged containers of salt, soap and hand sanitizer gel stored on shelf above prep table in basement. CDI - All toxic chemicals were removed to prevent contamination. -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open with a stanchion. Keep closed or install curtain, mesh screen door or fly fans. -0- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers preparing foods without a hair restraint. -1- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employee use soiled wiping cloth to remove debris from prep table with no means to sanitize food contact surfaces. -0.5- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT: 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small containers used as scooper submerged inside raita sauces in prep top and upright reach-in unit. -0.5- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several boxes of single service to-go containers, cups and deli soup cups stored on the floor in the basement. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large prep unit with a heavily scored, deep cuts and stained cutting board. Resurface or replace the cutting board. -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Water leak observed at both upstairs prep sink and 3-compartment sink fixture. Repair. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Maintain sanitary sewage system according to Law. - P. Observed waste water from hand sink in upstairs kitchen unable to drain. Employees present attempted to repair drainage but were unsuccessful. PIC notified by employee and arrived towards end of inspection. PIC advised that emergency request for repairs will be made. Additional hand washing sink is available at bar station outside of kitchen and hand washing sink available in basement. Facility shall only operate in small kitchen upstairs using foods in ready to eat form. 1-
***Verification visit is required by no later than 1/5/25. |