| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Facility had 9 risk factor violations including cold holding, cooling, hand washing, TPHC procedures, storage order, and improper use of the hand sink. The person in charge shall train staff on risk factors and employee health. Facility also observed operating full food court with no dish machine, dish machine is not in good repair and the facility was permitted with he dish machine.
10 day verification visit required.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Facility could not provide written vomit and diarrheal event clean-up procedures.
CDI - EHS provided.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed open employee cup stored above prep unit in breakfast area. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed food employee wash hands with water, did not use soap. Employee did not scrub hands for 10-15 seconds. Employee then dried hands on their apron.
CDI - Food employee was educated and then employee washed hands properly.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
Observed food employee working with food, touching face multiple times with no hand wash.
CDI - EHS educated, food employee washed hands and donned new gloves.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed food employee on the cook-line rinsing gloves at hand sink in between tasks.
CDI - EHS intervened, food employee removed gloves, washed hands, and donned new gloves. |
|
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 utensils stored in multiple hand sinks throughout the kitchen.
CDI - Items were removed from the sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw chicken, removed from its original packaging stored above ready-to-eat foods inside the Walk-in-freezer.
CDI - Storage order rearranged.
Observed Raw fish stored above buns inside the Lowboy cooler near the shawarma station.
CDI - Storage order rearranged.
Observed raw chicken stored above corn inside the WIC.
CDI - No visible contamination, storage order rearranged.
Observed raw shell eggs stored on the top shelf inside the WIC above many ready to eat items.
CDI - Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed large white plastic container of Butter Sauce, placed inside the Walk in cooler to cool overnight. Butter sauce was observed at 61F, missing the 6 hour cooling window. Food must be cooled from 135F to 70F within 2 hours, and cooled from 70F to 41F within a total of 6 hours.
CDI - Item was voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed Pizza sauce, butter sauce, paneer (x2), Chicken Curry, Chicken, Dahi sauce, paneer, heavy cream stored above 41 inside ice baths and inside the cook line prep unit.
CDI - Items were prepared/removed from WIC for service at 10 AM and were allowed to be placed inside the WIC for rapid cooling to 41F. Pizza sauce was replaced.
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
|
0
|
Proper date marking & disposition |
Yes |
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).
Observed all open containers of milk throughout the facility with no date mark.
CDI - Milks opened yesterday and all were date-marked properly.
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 .) . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed shawarma chicken, butter sauce with no 4 hour time stamp.
Observed soup and rice improperly time stamped to be held for 5 & 6 hours.
CDI - Time stamps added and corrected.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed food (Samosas, beans) held on 4 hour TPHC (10AM - 2PM) remaining on display for sale at 2:33 PM.
CDI - Items were discarded, |
|
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 extremely large plastic container of Butter sauce placed inside the WIC overnight to cool, Items was observed at 61F, missing the 6 hour cooling window.
CDI - Butter Sauce was voluntarily discarded.
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 multiple containers of oils, spices, salts, sugar and flour with no labels throughout the kitchen. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed drain flies in the dish pit area. |
|
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 sauce stored on the floor inside the WIC.
Observed seasonings stored on the floor in the breakfast area make line.
CDI - Items removed from the floor. |
|
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 food employee working with food with no hair restraint.
CDI - Food employee put on hair net. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed scoop handle submerged inside rice.
Observed handless scoops stored in TCS sauces throughout the facility.
CDI - Items Removed.
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 handless scoops submerged in flour, sugar, and seasonings throughout the facility.
Observed handless scoops submerged in seasonings |
|
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 wet dishes. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed multiple bowls broken and chipped.
Observed broken/frayed straining utensil.
CDI - Voluntary Discard.
4-501.11 Maintain equipment in good repair.
Facility dish machine is out of service, using 3-compartment sink exclusively. Facility was permitted with dish machine and the dish machine must be repaired.
EHS will return to follow-up in 10 days. |