Inspection Violation

Premise Information


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Name

CURRY N CAKE

Rules Governing Inspection Scores.

Address

2015 E ARBORS DR

Restaurants:


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SUITE 270

Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28262

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

10/18/2018

Final Score @ Grade

88.50

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
18	3	Proper cooling time and temperatures	No	No	Yes	Yes	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 45F. -P Observed veggie sambar that had cooled overnight more than 6 hrs in a deep 5 gallon container with a tight lid at 55 degrees. PIC voluntarily disposed of container of sambar and sambar in prep cooler at 55 degrees taken from this same container. Observed very few flat pans available to help cool these foods. Recommended to PIC for them to get more shallow pans and use them to achieve proper cooling. Will make follow up visit to ensure cooling procedure is being properly followed.
20	1.50	Proper cold holding temperatures	No	No	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pan of fried cauliflower at 52 degrees stored above chill line of make table. CDI- Worker voluntarily dispsoed of cauliflower.
21	1.50	Proper date marking and disposition	No	No	No	No	Yes	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Oserved no proper date marking in place for date mark required foods older than 24 hrs in prep cooler and 3 door fridge including but not limited to: dal, tandori chicken, biryani rice, various curries, onion sauce, noodles, veggie sambar, veggie gravy, goat curry, etc. CDI- PIC had all foods properly date marked. Will follow up that date marking system is in place.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	No	Yes	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 5 gallon bucket with tight lid used to cool veggie sambar. Sambar improperly cooled and was voluntarily disposed of. CDI- Reviewed proper cooling methods with PIC and recommended getting more shallow pans to help speed cooling of foods.
37	1	Contamination prevented during food preparation, storage and display	No	No	Yes	No	No	3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee using a trash can as a table to hold flat pans of fried foods. CDI- Food removed, pan cleaned. Employees used prep tables for food prep.
38	1	Personal cleanliness	No	No	No	Yes	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed worker working with food while wearing a watch and ring with designs. CDI- PIC had worker remove ring and watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen workers not wearing hats or hair restraints. CDI- Workers put on hair nets.
41	0.50	In-use utensils: properly stored	No	No	No	No	No	3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use serving spoons and utensils stored in room temp water. CDI- Worker removed and cleaned utensils.
47	1	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 outsides of several pieces of equipment needing better cleaning including fridges, freezer, tables, prep coolers, stand mixers etc. Observed racks in 3 door fridge needing cleaning of build up.
53	1	Physical facilities installed, maintained and clean	No	No	No	Yes	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a lot of dust build up high on walls and ceiling in bakery area. GENERAL COMMENT: Will follow up that cooling and date marking are corrected. Contact 980-314-1620 to request a re-inspection. Facility observed to cook and cool more than 4 TCS items. Original application and menu review with owner said they only cook and cool 3 types of foods. Inspection frequency to be changed to a type 4.