| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) - PIC Duties - Pf; The following was not being monitored by the PIC at time of inspection: (C)All PERSONS in the kitchen comply with Food Code; (I)Proper hot/cold holding temps, routine monitoring (K)Proper SANITIZING of EQUIPMENT/UTENSILS; (N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness
O)EMPLOYEES informed they must report foodborne illnesses, symptoms and exposure. CDI- EHS discussed each item with the PIC.
2-102.11 - Demonstration Pf; PIC did not meet any of the following as required: the PIC shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by having no Priority violations during the current inspection, being a certified food protection manager, or by responding correctly to the inspector's questions related to the operation of the food establishment. CDI- EHS provided risk factor information and explained general food safety and requirements of code. PIC is obtaining servsafe soon. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A); Core; No CFPM present during today's inspection. PIC shall demonstrate knowledge by being a certified food protection manager (CFPM). A list of ANSI approved CFPM classes is available at wake.gov/food. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C)(2), (3) and (17); Priority Foundation; PIC could not explain knowledge of foodborne illness disease prevention, symptoms, illnesses or show EHS proper policy. The PIC shall demonstrate knowledge of foodborne disease prevention by: (2) Explaining the responsibility of the PIC for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; (17) Explaining how the PIC and employees comply with reporting responsibilities and EXCLUSION or RESTRICTION requirements. Reviewed the employee health policy with the PIC.CDI- EHS had sent the paperwork during transitional permit walk-through for the owner to review with the employees. EHS resent paperwork and went over with the PIC. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation; No written procedure available onsite. 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. EHS emailed to the owner at time of transitional permit walk-through. EHS emailed again. Print and have onsite. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation; No paper towels at front entry hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels or other approved device. CDI- PIC replaced.
5-205.11; Priority Foundation; Handwashing sink being used to rinse mixer. A handwashing sink may not be used for purposes other than handwashing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A); Priority; Gloves were blown into and mouth touched bottom of gloves. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- PIC discarded the gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11; Priority; Observed handheld puree mixer not sanitized properly. Employee cleaned and rinsed the mixer in the hand sink. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning in the three compartment sink or dishwasher. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1); Priority; Observed rice at 86F on countertop holding for orders. CDI- PIC voluntarily discarded. Maintain TCS foods at 135F or above. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B); Priority; Multiple TCS foods in the walk in cooler were above 41F (see temp chart). CDI- All foods were voluntarily discarded. Do not store food in the walk in cooler until repaired (see violation number 33). |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Multiple TCS foods in walk in without date mark (boiled eggs, potatoes, rice, cooked chicken). TCS foods shall be discarded if it exceeds 7 day hold or is not date marked with date of preparation or disposal; CDI- Foods were voluntarily discarded.
3-501.17; Priority Foundation; TCS foods held more than 24 hours in prep cooler (potatoes, curry, chicken and sauces) held from yesterday and 6/28/26 not labeled. READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less. CDI- PIC labeled these items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11; Priority; Employee medicine stored on shelf by spices. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC moved. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11; Priority Foundation; Walk in cooler noted at 48-50F. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Repair walk in cooler before resuming operations (PIC voluntarily closed after inspection) and before recieving additional delivery. PIC will followup via picture with EHS of temperatures. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13; Priority Foundation; Observed frozen chicken thawing in the prep sink in water not moving that was at 78F. Except as specified in (D) of this section, TCS FOOD shall be thawed: (A) Under refrigeration at =41F; (B) Completely submerged under running water: (1) At a water temperature of =70F, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F, Pf or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: Pf (a) Thawing time and the time needed for preparation for cooking, or
(b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the FOOD that is frozen is:(1) Fully cooked, Pf or (2) Thawed in a microwave oven and immediately cooked with no interruption in the process; Pf or (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. CDI- Chicken moved to reach in cooler. EHS educated on thawing. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Continue labeling spices and sauces in the kitchen. Labels missing. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) and (C); Core; Multiple boxes of portion cups, lids, and cups on the floor in the dining room. EHS discussed during permit walk-through these need to be 6 inches above the floor. Equipment, Utensils, Linens and Single-Service and Single Use Articles-Storing (A)Except as specified in par. (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C); Core; Microwaves both the external and internal (not FCS or top) need cleaning as well as shelving throughout and gaskets. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11/12; Core; Observed walls and ceiling tiles in need of cleaning and some replacing and repairing (as indicated on transitional permit). 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 and clean. |