| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed the front counter employee arrive for work and immediately don a pair of gloves and start touching food contact surfaces of single service trays and start to scoop food for guests.
CDI - EHS intervened and provided education to PIC and employee on proper handwashing procedures. Front counter employee discarded gloves, washed hands and donned a new pair. |
|
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 the front counter handwash sink being used as a dump sink for water from the steam table and patron water dispenser tray.
CDI - EHS intervened and educated PIC and employee on proper handwash sink usage. Employee dumped patron water dispenser tray in 3 compartment sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a large metal insert container of raw chicken stored directly on top of boxes of raw lamb in the upright RIC adjacent the cookline.
CDI - PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 3 containers of whole milk at 44F, 2 containers of raw beef at 43F, 3 boxes of raw chicken at 43F, and a speed rack containing approx. 15 ROP cooked dishes containing various proteins at 45F-49F in the WIC. WIC was observed at an ambient of 46F and items were out of temperature for an unknown amount of time.
CDI - PIC voluntarily discarded ROP items and milks. Refrigeration company arrived within 15 mins and lowered the thermostat. WIC observed at 40F after adjustment.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed containers of lemon rice and coconut rice at the front counter steamtable at temperatures of 126F and 123F. PIC stated they cannot keep the rice at 135F as it compromises the taste of the rice. PIC stated they hold the items using time but did not have the items time stamped or a written procedure on site.
CDI - EHS provided TPHC document with PIC and explained how to fill it out at the time of the inspection. Rice containers were labeled with a time stamp. PIC stated they will attempt to keep the rice at 135F or above and see if it compromises taste. If it does they will switch to permanently holding on TPHC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle of heavy duty floor cleaner that was not labeled as to its contents.
CDI - PIC labeled bottle. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf - Observed a large “VAKPAK-IT” machine in the back kitchen area, adjacent the single compartment sink. PIC stated the machine is used to vacuum seal cooked dishes to be stored in the WIC and then reheated in the oven at a later date. PIC stated they got the machine 3 days prior. EHS observed approx. 15 cooked dishes vacuum packaged on a speed rack in the WIC. Dishes observed vacuum sealed include chicken chukka, cashew chicken, nigiri chicken, pallipalayam chicken, “KPSPL chicken”, lamb mutton roast, prawn chukka, beef roast, and several kinds of rice.
CDI - PIC voluntarily discarded all vacuum packaged items immediately. EHS informed PIC to remove the vacuum packaging machine from the facility immediately and that if they would like to do this process in the future it must be done with an approved variance from the state of NC. PIC understands they cannot use the machine without proper approval and an approved process first.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf - Observed the establishment using a “VAKPAK-IT” machine to ROP cooked dishes to be heated up at a later date without prior approval.
CDI - PIC voluntarily discarded vacuum packaged dishes and EHS provided documentation on how to apply for a variance if the facility would like to continue this process in the future.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a covered container of cooked rice in the WIC at 54F at 11:35am and 53F at 12:25pm. Item observed cooling at a rate of .02 degrees/min.
CDI - Cooling method changed. Lid removed and PIC stirred contents. Item observed at 47F at 12:55pm, cooling rate of .2 and will reach 41F by the required 6 hour mark (3pm).
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 squirt bottles of peanut oil stored at the cookline that were not labeled as to their contents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of “coconectar” stored directly on the ground in the dry storage room.
CDI - PIC elevated cases to rack. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee who was scooping food from the steamtable for customers to not be wearing a head covering of any kind.
CDI - Employee donned a hairnet. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a large portion of the metal insert containers stored as clean to be wet nested on the storage racks adjacent the 3 compartment sink. |
|
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 cases of single service to go trays stored directly on the floor of the dry storage room. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the dumpster doors to both the cardboard and garbage dumpster to be open at the time of the inspection. |