| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P); Priority Foundation; PIC duties are not being met. PIC needs to monitor food safety in restaurant. C)All PERSONS in the kitchen comply with Food Code; D)EMPLOYEES wash hands; G)Proper cooking; using calibrated & appropriate thermometers; H)Proper cooling, routine monitoring; I)Proper hot/cold holding temps, routine monitoring; O)EMPLOYEES informed they must report foodborne illnesses, symptoms and exposure. CDI- EHS educated PIC and additionally sent risk factor safety sheet to the PIC. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A); Core; PIC was not a certified food manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. No deduction. The PIC has 180 days from date of permit issuance to obtain certification. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17); Priority Foundation; PIC was unaware of employee reporting requirements. A person in charge shall demonstrate knowledge of inherent risk of foodborne illness by explaining how employees comply with reporting responsibilities, exclusion requirements, and restriction of food employees. CDI- REHS provided employee reporting agreement template via email. EHS discussed with PIC at end of inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation; No vomit/diarrhea cleanup plan could be provided during inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- EHS provided a copy of procedure via email. Maintain in establishment. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14; Priority; Employee did not wash hands after coming in from outside. Employees hands shall be washed during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI- Employee changed gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation; No paper towels provided at two handsinks in the kitchen. Dispensers do not function well. Replace dispensers or maintian paper towel rolls at each sink at all times. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI- PIC replaced.
6-301.14; Core; No handwashing signage at some of the sinks. Provide handwashing signage at each sink.
5-205.11; Priority Foundation; Employees were storing food for the establishment on and around the prep table hand sink. A splashguard needs to be installed in this area if they want to use part of it for food prep and storage. This should not be occurring in and beside the hand sink. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI- Food was relocated to appropraite area. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14; Priority; Cooked goat and chicken in the walk in cooler above 41F (see temp chart) in the walk in cooler cooling from last night. CDI- Foods voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority Foundation; Observed boiled eggs at 67F on counter. Observed goat at 50F and chickpea curry at 57F in two door low boy cooler. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI- Foods were voluntarily discarded. Eggs were placed out an hour prior and were allowed to return to cool to 41F to reach in cooler. The low boy cooler plug tripped and was plugged back in to ambient 40F. Monitor cold holding temps. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11; Priority; Bunsen burner and multi surface cleaning spray stored on clean dish rack beside clean dishes. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI- Toxic materials relocated. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation; Cooked goat and chicken in the walk in cooler cooling from last night above 41F (see temp chart). Food shall be cooled using shallow pans, separated into smaller portions, using rapid cooling equipment, by stirring the food placed in an ice bath, using containers that facilitate heat transfer, or adding ice as an ingredient. CDI- Foods were voluntarily discarded. Discussed cooling methods with the PIC. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12; Priority Foundation; No thin tip food thermometer available. A food temperature measuring device shall be provided and readily accessible. EHS will return in ten (10) days to verify compliance. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Continue working on labeling containers of food that are not easily recognizable like sauce bottles and spices. Except for working containers of food that can be readily and unmistakably recognized, working containers of food shall be identified with the common name of the food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; Core; Rice stored on floor near prep sink. Sauce containers multiple stored on floor. Relocate. Food shall be protected from contamination by storing food in a clean, dry location where it is not exposed to splash, dust, dirt, or other contamination and at least 6 inches above the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-304.11; Core; Do not wear aprons to the restroom. PIC informed. Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. |