| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw king fish stored above cooked potatoes, raw chicken and goat stored above ready to eat food inside walk-in freezer, raw chicken stored above veggies inside low boy #2, and raw fish stored above onions inside prep cooler #3. CDI: storage order was corrected.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed unwashed veggies stored above washed and cut veggies inside walk-in cooler. CDI: storage order was corrected. |
|
20
|
1.50
|
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.
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 .
Observed three plastic tubs of goat meat and three tubs of onion sauce above 41F (see temp chart) that had been cooling since last night inside walk freezer. Product did not meet proper cooling parameters. CDI: all products were voluntarily discarded by PIC. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed items inside walk-in cooler including sliced tomato, tomato chutney, potatoes, butter chicken, lamb curry, cooked cauliflower, fried pepper, etc. at 42F. Other items were at 41F borderline temp. PIC advised that delivery was received about 5 minutes before EHS arrived for inspection and that the door was left open for a long period of time. CDI: walk-in cooler was checked again after about 30 minutes or so and temperatures had declined. EHS advised PIC to limit time door is opened during deliveries. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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)
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 .
Observed several food items including chopped chicken, chopped lamb, crab balls, curry chicken, veggie sauce, onion sauce, tomato sauce, noodles, diced tomato, cut cabbage, cooked cauliflower, etc inside walk-in freezer, prep coolers, and low boy cooler without date marks. CDI: all food items were date marked during inspection. |
|
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 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 .
Observed cooked goat and onion sauce inside walk-in freezer that were from last night inside deep plastic tubs. Products did not meet proper cooling parameters and was discarded by PIC. CDI: discussed proper cooling methods. Gave another cooling poster for reference. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed red snapper thawing inside unopened ROP package. CDI: red snapper was removed from packaging to properly thaw. |
|
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 several containers of seasonings, spices, and dry goods not labeled throughout kitchen.
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed mango lassi cups in grab and go cooler without proper labeling. Product does not contain any major food allergens. |
|
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 raw chicken boxes stored on floor of kitchen, walk-in cooler, and walk-in freezer. Observed a bucket of pickle sauce stored on the floor inside kitchen. CDI: all food moved off of the floor.
Observed food uncovered inside walk-in freezer, walk-in cooler, and prep coolers. CDI: food was covered with lids. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet soiled wiping cloths stored on surfaces throughout kitchen. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal food pans wet stacked on shelf at dish area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed stand in place grinder and large steamer at cook area without any labeling that verifies it is sanitiation listed/NSF/ANSI certified or equivalent. Advised PIC to send specs on equipment for approval. Equipment was not present during permitting. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf
Observed large metal stock pots stored on shelf. Stock pots are too large to fit properly inside the 3-comp sink for proper cleaning. CDI: PIC agreed to discontinue use of pots and use pots that can fit inside sink. |