| 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 food protection manager on site during inspection. PIC showed EHS where he is registered to take the exam tomorrow. REPEAT VIOLATION
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 kabobs stored over fully cooked Momo in chest freezer. CDI: Kabobs moved to reach in freezer on the bottom shelf. Products were stored out of hermetic packaging. Observed raw shell eggs stored over mango lassie in walk in cooler. CDI: Eggs reorganized.
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 |
4-602.11 (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 naan cushion covered with towel. PIC stated that the towel is changed daily or more often if needed. CDI: Ensure that towel is changed at least every 4 hours. PIC changed towel during inspection as towel was on the cushion from last night. EHS recommends using a more tightly woven towel to ensure limited food particles remain between uses.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter held at the tandoori oven below 135F. CDI: Product was voluntarily discarded. EHS suggests switching to salted butter, or holding product on TPHC if it cannot be held at 135 and above.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Raitha dressing and mango lassie holding in front reach in cooler above 41F. CDI: Mango lassie voluntarily discarded. Raitha was moved to the walk in cooler. VERIFICATION REQUIRED within 3 days to ensure cooler is operating at 41F or below. REPEAT VIOLATION
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 |
No |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 several pans of cooked TCS items not date marked in the reach in freezer, in the prep top coolers, and in the walk in cooler. Observed some items in the walk in cooler with today’s date when PIC stated that they were made yesterday. CDI: Items were properly dated marked due to the PIC being the person who cooked them, and there being dates on larger containers in the back for many of the items. PIC was made aware that dates must be placed on all items once prepared, even if immediately frozen. EHS discussed establishing a date marking system throughout facility whereby all containers are denoted with the date of preparation for the food item. VERIFICATION within 3 days required to ensure date marking system is in place and all items are date marked in the freezer.
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 |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray table top cleaner stored hanging on side of handsink. CDI: Cleaner removed.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed first aid container stored commingled with dry storage items. CDI: First aid kit relocated to low shelf with trash bags. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 large container of flour and container of oil stored in dry storage with no labels. Observed container of salt stored in cooking area with no label. PIC identified these items during the inspection and labeled some of them. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed several ziploc bags stored in dry storage area that had some water droplets in them. Through discussion, PIC stated that he re-uses the bags again for more Momo dumplings. CDI: Bags voluntarily discarded. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelf where tandoori skewers are stored with some minor rust.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed styrofoam block being used to hold up abandoned pipe on shelf in cooking area. Remove block and replace with a washable stand if pipe is to remain. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 interiors of coolers with minor build up of food debris, particularly bottoms of coolers, gaskets, and on shelving. Observed interior of microwave with minor food debris. Ensure more frequent cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed wall behind cooking area with unsealed metal panels. Seal panels to make smooth and easily cleanable. Observed peeling and chipping paint at door frame near tandoori oven and reach in freezer. |