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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC unable to correctly answer employee health questions, and failed to provide updated health policy including documentation of employee health training. PIC stated updated health policy was offsite. CDI- EHS discussed with PIC. *REPEAT* Ensure documentation of training is held onsite.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed raw shawarma non-continuously cooked. PIC stated raw shawarma was placed on spit for more than 60 minutes yesterday evening due to higher traffic, removed to cool down overnight, and placed back on spit prior to store opening for business at 10am. CDI- PIC voluntarily discarded item. This process is out of normal procedures. EHS discussed creating written procedures, with PIC and owner via phone call, to be followed at end of business day when leftover shawarma is to be held for next day use. |
|
19
|
0
|
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 shawarma cooked on yesterday evening fail to reach 165 within 2 hours on today. CDI- PIC voluntarily discarded item. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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. Observed TCS foods maintained on prep line without time indicated. Ensure that time stamps are properly marked so food may be discarded at appropriate time. CDI- EHS discussed with PIC, PIC had correct time marked due to being aware of prep time. *REPEAT* |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 rice utensil being held in food. CDI- PIC removed.
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 tongs held in water below 135F. CDI- PIC removed, EHS discussed ensuring water is above 135F or in empty container to be cleaned every 4 hours. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.15 Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning, preparing, or holding of maintenance tools or for disposal of mop water. -Pf. Observed mop being held in handwashing sink. CDI- PIC removed, EHS discussed. |
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