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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
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site for review at the time of the inspection.
CDI - EHS provided paper cop of employee health policy and onsite employees signed.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of tomatoes on the dry storage rack with heavy dents in the sides of the can.
CDI - PIC labeled “Do not use” and they were placed onto the bottom rack of the dry storage rack. |
|
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 an insert container of raita at 56F that was stored out of refrigeration directly on the prep table adjacent the 1 door RIC at the kitchen entrance. PIC stated that it got busy towards the end of their lunch service and when an employee was filling up the portioned cups of raita they had forgot to put the container back into the RIC. PIC stated it was out for less than open hour.
CDI - PIC placed container into the WIC to rapidly cool.
- Observed an insert container of butter chicken at 70F stored above the refrigeration level of the opentop refrigerator. PIC unsure how long it was out of refrigeration for.
- Observed an insert container of melted unsalted butter at 72F out of refrigeration and stored on the prep table above the 1 door lowboy refrigerator at the cookline. PIC stated the container is kept out on the counter to be used to brush onto naan bread. PIC unsure how long it was out for. EHS advised they switch to salted butter going forward or place the item on TPHC.
CDI - PIC voluntarily discarded butter chicken and unsalted butter out of temperature control.
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 |
Yes |
Yes
|
No |
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 the container of raita that was found out of the refrigerator on the prep table adjacent the 1 door RIC to not be date marked. REPEAT. Points not escalated due to improvements noted.
CDI - PIC date marked container.
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 . |
|
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 squirt bottles of oil and other sauces used in cooking to not be labeled as to their contents.
CDI - PIC labeled squirt bottles. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
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 a container of water being used to store in use utensils at the cookline stovetop and the water to be heavily soiled with food/sauce debris. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of clean metal insert containers to be wet nested on the clean dish storage racks. |
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