| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed establishment without a CFPM at time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to verify food employees trained on reportable illnesses. MCHD reportable illnesses information is posted in kitchen area. Verified that PIC received email from last inspection with updated information. PIC to contact regional office to have information printed out for store. VR - 9-8-25
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without written vomiting/diarrhea procedures. PIC had email with information sent by REHS from last inspection. PIC to have regional office printout information for facility to post. VR - 9-8-25
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- Observed food employees put raw chicken in fryer basket. Employee went to don new gloves without first washing hands prior to working with cooked chicken. CDI - REHS educated employee on proper handwashing. Employee washed hands and donned gloves.
2-301.12(C) Use disposable paper towels or similar clean barriers when touching manually operated faucet handles on a handwashing sink. Observed multiple employees using bare clean hands to turn off manual faucet after handwashing. CDI - REHS educated employees on proper handwashing and employees rewashed hands. EHS witnessed a food employee instructing a newly arrived employee on proper handwashing. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed cooked baked potatoes, broccoli and corn on the cob in RIC prepared from the previous day without date mark. CDI - PIC allowed to date mark items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry into kitchen, observed two employees working with food without hair restraints. CDI - Employees educated and donned hair restraints. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed fryer scoop with rusted and broken mesh. PIC voluntarily discarded scoop. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) 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. Observed build-up of debris in prep top low boy and in bottom of RIC by grill. Observed gaskets around coolers in need of cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points).
6-501.11 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. Missing base tiles along walls in some areas. |