Inspection Violation

Premise Information


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Name

GLEIBERMAN`S KOSHER MART & RESTAURANT

Rules Governing Inspection Scores.

Address

5668 INTERNATIONAL DR

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28270

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

3/20/2018

Final Score @ Grade

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
2	1.50	Management and food employee knowledge, and conditional employee; responsibilities and reporting.	No	No	No	No	Yes	2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Kitchen cook could name any reportable symptoms or reportable illnesses. Produce employee-signed Employee Health Policies by 3/29
6	4	Hands clean and properly washed	No	No	Yes	Yes	No	2-301.15 Only wash hands in handwashing sink.-PF: Observed employee soap hands and wash in vegetable prep sink adjacent to handsink. CDI-Stopped employee and directed to wash in handsink. Repeat. Post signage at prep sink and 3 compartment sink indicating NO HANDWASHING. Verification needed
13	0	Food separated and protected	No	No	Yes	Yes	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw ground beef stored over vegetables in refrigerator. CDI- vegetables moved to upper shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered food containers in refrigerator. CDI- food covered.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed band saw significantly soiled after cleaning. Through discussion with Mr Gleiberman, determined saw is not broken down and sent through cleaning process in dish machine or 3-compartment sink. Saw is hosed down during cleaning. CDI- sent to cleaning process. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure: Observed microwave in kitchen with soiled interior.
21	3	Proper date marking and disposition	No	No	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found mushroombarley soup dated 3/13. Opened container of hummus not dated. Falafel with incorrect date. Stock dated 3/11. Two containers of mashed potatoes with no date. Brisket dated 3/11. CDI- all items voluntarily discarded by Mr Gleiberman.
27	1	Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan	No	No	Yes	No	Yes	8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Observed vaccum sealed ribeyes in freezer not labeled as required by approved HACCP plan SOP for labeling.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	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 : Found matsa balls cooling in open kitchen at 100 F. CDI- moved to walk-in cooler for rapid cooling. Refer to temperature chart.
39	0	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp and soiled wiping cloth on cutting board upon entry into kitchen.
47	0.50	Non-food-contact surfaces clean	No	No	No	Yes	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed surfaces in kitchen in need of more frequent cleaning.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	Yes	No	6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Prep coolers in kitchen and deli counter not operable. Ice machine in kitchen not in operation. Keep doors closed. Roll-up door open during inspection.
54	0	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphone being charged on equipment table in kitchen.