| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed violations with Cold holding, date marking, bare hand contact, proper washing of dishes, contamination of equipment/ utensils, storage order among other things (see violations below). VERIFICATION REQUIRED WITHIN 10 DAYS |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee wash dishes in handwashing sink. CDI- Removed and relocated to 3 comp sink to sit until sink is fixed. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish, eggs, chicken, lamb and ground meats stored above ready to eat food items throughout. CDI- ALL items placed on the bottom. Observed raw ground meats stored above unpackaged prepped items in the tall reach in freezer. Items could not be rearranged at the time. Keep raw meats on the bottom. VERIFICATION REQUIRED WITHIN10 DAYS.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and knives stored clean with lots of old food debris. CDI- Taken to the sink to be cleaned. Facility could not clean dishes because there was no hot water. Dish wash solution did not state anywhere that it was low temp. EHS asked for sink to be set up for washing. Bleach water was ran in the middle basin. Soiled dishes were placed in the 1st and 3rd basin. Manager took slicer from first basin, wiped it, sprayed it with the spray arm and dipped it into the sanitizer. EHS explained proper way to clean dishes. Facility will close due to incapability to wash dishes. VERIFICATION REQUIRED WITHIN 10 DAYS. Wash, rinse and sanitize dishes for cleaning.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 containers of onion sauce holding above 41F in tall reach in cooler 1. Observed goat, 5 containers of biryani holding above 41F in tall RI cooler 2. Observed 8 containers of tomato/ onion sauce mix holding above 41F stored on prep table shelf. Items must be held under refrigeration. Observed fried onions held out on speed rack under the bread above 41F. EHS asked how long they had been there and if they were in use. PIC stated that they use them for customers and they had been out on the speed rack over night. Oninos connt be held out overnight. CDI- All items were discarded.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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). Observed several containers of onion sauce, tomato sauce, rice, milk without dates. CDI- Items dated with the day they were prepared.
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 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 household raid stored beside onions. CDI- Removed.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-PObserved household raid used at facility. Use commercial pest control only. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken thawing without water. CDI- water ran on thawing chicken. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed roach smashed on wall behind knives. EHS went to place knives in 3 comp sink for cleaning and noticed that the roach had been removed. Observed gnats in kitchen |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut onions stored in a container on the floor. CDI- Onions removed. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed onions and herbs being prepped for cutting without being washed. CDI- Items taken to be washed. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles of scoops in flour. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored near soiled dishes at 3 comp sink. Observed clean dishes stored at prep sink with raw meat. Dishes taken to be cleaned. |
|
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 gasket heavily damaged at tall reach in freezer. |
|
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 flour bins and sauce bottles in need of cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls in need of cleaning throughout. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on dry rack with customer items. Keep employee items in designated area. |