| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed multiple boxes/containers of unwashed produce (asparagus, mushrooms, beets) stored above RTE produce (shredduce bags, diced tomatoes) inside the WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed a case of unwashed heads of romaine lettuce stored underneath raw shell eggs inside the WIC.
CDI: Head Chef corrected storage order to prevent contamination, and EHS provided Head Chef with storage order guides for reach-in units and WIC to use as visual aids for reference.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chemical dish machine not reading any chlorine when tested.
CDI: Head Chef primed the machine and EHS observed dish machine was reading above 100ppm of chlorine sanitizer.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points today since it was corrected ASAP and facility did not have heavy soiled dish pile as it was a slow morning. EHS advised Head Chef to check dish machine periodically throughout the day on a daily basis to ensure that multi-use equipment and utensils are properly being sanitized.
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a couple TCS food items cold holding above 41F (diced tomatoes inside make table not prepared today, yogurt inside lowboy of make table not used today/taken out of cold holding unit this morning, cooked rice in cooler drawers prepped yesterday, heavy whipping cream inside lowboy cooler 2 not used today).
CDI: PIC voluntarily discarded all above mentioned food items.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since previous inspection was due to a whole cold holding unit out, and unsure of what happened with the food items observed out of temp today, as they were all from different units and all other TCS food items in these units were cold holding at proper temps. If observed as a repeat violation during next routine inspection, then full points will be deducted.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
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 a deli container of salmon stuffing and a deli container of house-made garlic mayo, both date-marked with a prep date of 8/5, stored inside one of the lowboy coolers at the make line.
CDI: PIC voluntarily discarded both TCS food items.
Observed an opened carton of heavy whipping cream without a date label, stored inside one of the lowboy coolers at the make line. PIC stated he was unsure of when it was opened and did not use it this morning.
CDI: PIC voluntarily discarded heavy whipping cream.
REPEAT VIOLATION.
*Facility has been marked out of compliance for date-marking for the previous six inspections (5/05/25, 12/17/24, 9/03/24, 5/01/24, 12/19/23, and 8/14/23). After discussing with facility's regularly assigned EHS Anna Ortiz, a Risk Control Plan for date-marking will be implemented. EHS Anna Ortiz will make a return visit to go over the Risk Control Plan with the PIC so that the facility can show long-term compliance for date-marking procedures.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed ROP'd packages of raw salmon and raw mahi mahi stored inside a metal pan inside the cooler drawers, completely thawed out and not removed from the ROP'd packaging.
CDI: EHS explained that although these products are pellet-fed, if the words "remove from package prior to thawing" are labeled on the packages, then the food item needs to either have slits to allow oxygen flow or remove the food item completely from the ROP packaging before food items are completely thawed out; Head Chef had food employee create slits to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves throughout the facility (clean dish racks, dry food storage). Observed handsink by make line in need of re-caulking.
Replace/repair above mentioned items.
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 the interior surface door on the right-side of the standing RIC 1 in the downstairs storage area, missing and exposing the absorbent material of the door.
Seal/repair interior surface of the right-side door so that it is smooth and easily cleanable. |
|
49
|
0
|
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 heavy dust buildup on ceiling inside the WIC. Observed soiled gaskets in cold holding units throughout the facility. Observed dust and debris buildup on shelves. Observed splashguard of handsink near make line heavily soiled.
Increase cleaning frequency. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin inside unisex restroom used by both employees and guests.
Obtain a covered waste bin for proper disposal of sanitary napkins. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed a ceiling tile above the dish machine bulging and concaving in.
Replace ceiling tile.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed multiple pieces of equipment and multi-use utensils that were stored in the storage room downstairs that the Head Chef stated the facility does not use anymore.
Remove any equipment and utensils no longer necessary for facility's operations. |