| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw tuna in RIC, raw tuna in veggie WIC, raw chicken in meat WIC, and unwashed produce in veggie WIC being stored above RTE foods during inspection.
CDI - Storage order corrected during inspection.
3 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 REPEAT
Observed a multitude of foods throughout main line holding above 41F during inspection. Ambient in all units observed compliant. See temperature chart.
CDI - PIC verified temperatures had been taken at opening and were compliant. Some foods had been stacked over the air curtains. All foods had been placed in units less than four hours to REHS discovery. All foods moved to WIC to rapidly cool. REHS recommended getting lids for individual hotel pans to help maintain food temperatures in compliance. Facility to operate units on time until lids arrive.
1.5 pts.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 cooked chicken baring prep date of 10/6/26 in salad station during inspection. PIC stated this date was incorrect, but could not verify the actual preparation date.
CDI - Chicken voluntarily discarded.
0 pts.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 REPEAT
Observed egg rolls cooling from hot in a covered, plastic container in RIC during inspection. Observed marinated chicken cooling while in deep, covered, and stacked pans in meat WIC. Chicken was not cooling rapidly.
CDI - Egg rolls moved to sheet tray in veggie WIC. Chicken moved to WIF. Both items began cooling hastily.
1 pt.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
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. REPEAT
Observed various shaker and squeeze bottles throughout kitchen void of labels identifying their contents. Ensure all working containers are properly labeled to identify their contents.
1 pt. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed a multitude of dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC removed.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-502.11(A) Maintain utensils in good repair.
Observed various cutting boards and strainers with heavy damage being stored as clean during inspection. Replacement necessary.
0 pts. |
|
49
|
0.50
|
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. REPEAT
Observed heavy food debris buildup in bottom of RIC and veggie station during inspection. More thorough or frequent cleaning necessary to preclude pest harborage.
0.5 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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.
Observed low grout lines and cracked floor tiles in back prep area during inspection. Repair and/or replacement necessary.
0 pts. |