| 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 no certified food protection manager present at the facility at the time of the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a bag of molded carrots present in the WIC. PIC stated that he does not use the carrots and that he will throw them away. Observed no carrots present on the HH line of the facility during the inspection. -CDI- PIC voluntarily discarded carrots. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of cabbage and sweet potatoes with no coverings over the top of them in the WIC. Observed fish and chicken in the Stand up RIC 2 with no coverings over the top of them. -CDI- PIC covered all foods in cold holding units that were uncovered. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal containers stored on the clean dish rack with food debris present on the interior and exterior portions of the pans and stacked together. Observed metal strainer with food residue present stored hanging on the side of metal shelving. Observed plastic containers stored as clean above the dish machine with residue present on them. -CDI- PIC moved all dishes to the 3-comp sink to be properly W/R/S when the dish washer arrives later this afternoon.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed 2 containers of beans with no date marking present. PIC stated beans were cooked on 3/15/26. -CDI- PIC back dated beans. Observed cut cabbage in the WIC with no datemarking. PIC stated Cabbage was cut on 3/17/26. -CDI- PIC back dated cabbage. Observed Container of open RTE coleslaw with no date marking on the original container. -CDI- PIC back dated to date of opening 3/16/26.
Ensure that all TCS foods are date marked for prep/cook.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 3 metal containers wet stacked together. Ensure that equipment is properly air dried prior to being stacked together. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed shelving of RIC and in the WIC, walls and floor of WIC and WIF with rust and buildup. Observed cardboard on the floor of the WIC. Observed floor of the WIF with a large indent and the metal paneling on the floor lifting. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris and residue present on the bottoms of prep surfaces on the external surfaces of cooking and holding equipment. Observed small RI Chest freezer with a presence of food debris residue and build up present on the interior of the freezer. PIC stated that they are removing the small RI chest freezer. Ensure that non food contact surfaces are cleaned and maintained as clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed the lower walls and the wall / floor joints throughout the facility not smooth or easily cleanable. |