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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 |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 2 large metal sifters to be stored as clean with sponge fibers on the food contact surfaces. PIC stated that before any dish gets used they always re-check it to ensure that it is clean.
CDI - Placed at dishwasher to be W/R/S.
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 . |
|
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 the facility properly utilizing a TPHC procedure for items in the small tabletop refrigerated well adjacent the kitchen entrance as well as the melted butter at the naan station but did not have written procedures on site .
CDI - TPHC procedures filled out with PIC at the time of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/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 an insert container of shredded mixed cheese and an insert container of shredded cabbage to be cooling at a rate of 0.0 degrees/min in the 1 door lowboy at the naan station. PIC stated that they had the items out for a short amount of time at the start of lunch as they got a rush but after the busy period it immediately goes back into refrigeration. Items were observed cooling in a unit that is not designed nor approved for rapid cooling and both had tight fitting lids/plastic wrap over the container, not allowing for adequate cold air flow to facilitate rapid cooling.
CDI - Lids removed and placed into the WIC for rapid cooling.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
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 raw chicken to be thawing in stagnant 68F water in the 1 compartment prep sink at the time of the inspection. Product was still observed frozen through and PIC stated that they usually do it under running cold water but when it got busy and had to step away from the prep area they had turned the water off.
CDI - Stagnant water drained and running cold water turned on to properly thaw chicken. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a missing ceiling tile above the dishwasher in the back kitchen area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone to be stored on the edge of a shelf directly above active food prep at the cookline.
CDI - Employee phone moved. |
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