| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
PIC was not on site at time of inspection.
EHS observed 6 risk factor violations 2 of which are repeat violations.
No CFSM, Barehand Contact w/ RTE food, Hand-sink accessibility, Food contact surfaces, cold holding, & date marking.
EHS 10 VR required to assess improvements made. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
PIC certification expired February 2023. Obtain certification.
REPEAT.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 9 |
2 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
Observed food employee grabbing samosas (Made of RTE items) with barehand and placing in new container.
CDI - Samosas were voluntarily discarded. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed utensils stored inside the hand sink near the make line.
CDI - Items were removed. |
| 15 |
0 |
Food separated & protected |
No |
No |
No |
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 shrimp and chicken stored above batter for breakfast bread dish.
CDI - Storage order was rearranged. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
Observed QUAT sanitizer, actively being used to sanitize, inside 3 compartment sink at 0 PPM.
CDI - Sanitizer was replaced at proper strength. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed chicken, chickpeas, grilled onion sauce, lamb and tikka sauce being held above 41F due to overfilling containers inside the prep unit.
CDI - Items were removed from the prep unit and placed inside the WIC for rapid cooling.
Establishment will be placed on a Risk Control Plan if cold-holding is not improved.
Tikka sauce was voluntarily discarded. |
| 23 |
0 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed 2 containers of biryani rice and 1 container of sambal, made the previous day with date marking.
CDI - The correct date marking was added. |
| 37 |
2 |
Food properly labeled: original container |
No |
No |
Yes |
Yes |
No |
REPEAT 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 2 large white rolling bin of dry product unlabeled in back prep area.
Observed 2 large tubs of corn starch and flour unlabeled.
CDI- All containers labeled during inspection.
REPEAT. |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed Lamb, chicken, chopped onions, and tomato paste stored on the floor near the entrance of the kitchen and near the dish machine. Potential for contamination from dirty equipment of splash from the dish machine.
CDI - Food looked to be free of contamination and was removed from the floor.
REPEAT. |
| 40 |
0 |
Personal cleanliness |
No |
No |
Yes |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees prepping food with no head coverings.
CDI - Employees put on hairnets. |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed soiled dry wiping cloths still in use throughout the kitchen.
CDI - Soiled wiping cloths were replaced. |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf.
Establishment could not provide test strips for QUAT sanitizer.
EHS 10 day VR required.
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed large amount of food debris floating in wash and sanitize compartments of the 3 compartment sink.
CDI - Sanitizer was replaced.
CDI - |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair.
Observed sink on left side of men’s restroom not working. |