| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without knowledge of food safety concepts. EHS found several food violations with cold holding, hot holding, reheating, hand washing as well as other violations. CDI- EHS educated PIC on all violations during inspection. See other violations for details.
EHS came for standardization inspection on 9/23/25. EHS spoke to manager about hand washing, cook-chill process, reheating, hot holding among other concepts. At the end of the inspection EHS gave feedback and items to fix during the inspection. No improvement noted. Manager stated that they have kept all processes the same. During the previous visit manager stated that “he is not a thermometer but he knows when food is hot.” No temps were taken during the standardization inspection and several food temp issues were found. No temperatures were taken with a thermometer today. Several issues were found with food temperatures during visit. EHS recommends risk control plan be completed for reheating and ROP.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. Manager and employees need more training with all food safety concepts. CFPM certificate recommended.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed manager without knowledge of employee health. Manager stated that the other manager would know about where to find it. Manager stated if employees are sick they go home and come back when they feel better. EHS sent copy of employee health policy and reviewed with manager.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw chicken, change gloves then work with RTE foods without hand wash. CDI- Hands washed. EHS educated employee on when to wash. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can, plates and single service trays blocking hand washing sink on the line. EHS mentioned that hand sink must remain available at all times during standardization inspection. Hand sink is also not conveniently location.
Hand washing sink was blocked during previous visit and was addressed. Hand wash violations were found last visit on 9/23/26 at the front line with switching from raw to RTE. Manager was notified of the violations previously and corrections were made.
.
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed hand washing sink needed on the front line closest to the bar area. The hand washing sink is located at the end of the front line area. Employees handling raw meats will need to pass other employees and walk down the entire line to get to the hand washing sink. Sink was also blocked by trash can, plates and single service items. EHS found that employees are not washing their hands on the front line unless prompted. Employees are just changing gloves. See violation #8.
**Continued violations with hand washing and/ or hand washing sinks will require additional equipment or SOP to reduce amount of hand washing needed.** |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed parasite destruction letters for salmon cooked to medium upon request. Salmon, trout and scallops are asterisked for undercooking on menu. VERIFICATION REQUIRED WITHIN 10 DAYS. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored above porchetta in walk in cooler. CDI- Porchetta stored with RTE items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of plates on the line soiled with old food debris. EHS addressed issue during standardization inspection. CDI- All items taken to be cleaned.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed manager reheating marinara that was in the hot well. Marinara was removed from pan and placed into container without checking the temperature. EHS asked if the product was done reheating. Manager stated yes. EHS asked how he knew that the items was finished (what determined that the food was finished cooking). Manager stated that he just knew. Marinara was reheated to 148F when checked with EHS’ thermometer. CDI- Marinara reheated above 165F. EHS did not see manager or employees temp any food items during the duration of the inspection. When EHS asked for a thermometer, manager stated that he would have to find one because the employees lose them. Keep extra thermometers for use. Thermometer should be available at all times for use, especially when cooking raw meats, reheating.. . Other.
NOTE: EHS reviewed reheating with manager during standardization inspection. Several issues were found with reheating during that inspection and corrective actions were made. Manager did not use a thermometer during that time either. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara and Marsala in hot well holding below 135F. Observed potatoes in hot box holding below 135F. CDI- All items reheated.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items stored in a non-functional unit for use. Manager stated that the unit was not working and that maintenance was on site to fix the unit. Food was still placed into the unit for use on the line even though employees were aware that the unit was not functional because they had orders. EHS asked what their SOP is when units break down. Manager stated that they took some of the food out but kept some in the unit because they needed it. All food temped was approximately 60F. Food had been in the unit for 2.5 hours. EHS advised PIC to pull all items from unit and cool them down in the walk in. Do not use non-functional units to store food. VERIFICATION REQUIRED WITHIN 3 Days, 10/17/26. Observed spinach pasta in single cold drawer 1 holding above 41F. CDI- Voluntarily discarded.
Per maintenance fan is down. Prep top is 38F. Low reach in still needs to cool down. Maintenance stated to give it overnight.
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 |
3-501.17 (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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 several bags of ROP meat sauce marinara and soup with no date labels. CDI- Discarded. Observed sausage, pepperoni, salami, penne pasta and lettuce in cold drawers without dates. Manager did not know when they were made. CDI- Items voluntarily discarded. REPEAT
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed grill butters with bastion brush held out on TPHC without time stickers. There is a container for raw meat and cooked meat. The brush is stored in the butter container. When needed the chef removes the brush from the container, brushes the meat with butter, then places the brush back into the container after touching the raw or cooked meat. Butter is held at the grill station in front of the grill. Item needs to be held on TPHC without 4 hour time stamp. CDI- Butters replaced and time stamp placed on new butters. Observed broth on the line held out at room temp. Manager stated that they make it in the morning and hold it on the grill line all day for service. CDI- Voluntarily discarded. Keep on 4 hour TPHC time. EHS reviewed process during the last visit on 9/23/26.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed soups on TPHC with an end time of 2:55pm. Soups were still in the well at 4:45pm. CDI- Soups voluntarily discarded. And replaced with new soups and new sticker.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items held on TPHC. VERIFICATION REQUIRED WITHIN 10 DAYS
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf Observed ROP packed sauces and soups with zip ties. Manager stated that they bag the items hot, zip ties them and cools them down in an ice bath and in the walk in cooler. They do not take cooling temperatures throughout the process to ensure items have met cooling parameters. Bagged ROP sauces and soups are held in the bag for 2-4 days depending on when they are needed according to manager. When needed they are placed into a water bath and reheated. No temps are taken for reheating to ensure that it has met proper temp prior to being hot held. After reheating items are held hot in the warmer or hot well. EHS asked if the sealed bags could be held for over 48 hours with the seal in tact. Manager stated yes.
Facility does not have approval from the state for cook/ chill process. EHS asked what process they were using for the ROP soups and sauces. Manager stated that they have not changed the process used since the standardization inspection. See below. EHS found soups without a date. Manager stated that he forgot to put a date on the soups, marinara and meat sauces. There is no way to determine when the 48 hours period began. All items without a date were voluntarily discarded. If 48 hours rule is not used facility will need a variance from the state.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
EHS evaluated the ROP process during the standardization inspection on 9/23/26. It was found that facility was cooking the soups and sauces, filling the bags hot. Once hot filled bags are sealed with zip ties and kept for 4 days until used. EHS found product in the walk in cooler that was past the 48 hour period. Some items were dated 9/19/26. District manager Alicia called EHS stating that they were approved for the process and sent over a HACCP plan. EHS reviewed HACCP plan with supervisor W. Bell and confirmed with supervisor C. Thompson. It was confirmed that the facility did not have approval from the state for the HACCP plan sent over. All product either without a date or held after 48 hours was voluntarily discarded. Facility is approved to hold items for 48 hours in sealed bags. Facility was not holding for 48 hours but for 4 days. No HACCP plan logs were used to track item cooling/ reheating/ cooking process either with the plan they thought was approved. CDI- Process discontinued. |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility will need variance from the state if ROP is conducted and held for longer than 48 hours. Manager stated that they hold product for 2-4 days as needed. CDI- All product without verifiable date discarded. District manager/ JVP Alicia called EHS during inspection stating that they were holding soups for 48 hours. EHS stated that they are not doing that process and that no dates are on several soups, marinara sauces and meat sauces. Manager stated that he forgot to put the dates. The processes described my the JVP were not being followed at the Northcross location. EHS explained that proper procedures must be followed. S
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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. Observed several containers of salt and oils without labels. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in dry storage area. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling employee with wrist bracelet on. Employee was handling raw food items. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed lettuce being cut prior to washing. Wash all produce prior to use.
EHS notified manager during standardization inspection that all unwashed produce must be washed prior to cutting. Previously employees were observed cutting unwashed tomatoes and unwashed parsley. |
|
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 prep top unit in disrepair. Unit disrepair confirmed by manager and maintenance personnel onsite. Unit is in process of being fixed. Observed several knobs broken off of the grill unit. Get repaired. |
|
49
|
0
|
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 cold drawers, hot drawers, grill area units, bins housing dishes, shelf housing pans in need of cleaning throughout on the front line. |
|
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. Observed floors under and around equipment in need of cleaning. Floors in breading area and on the line especially need cleaning. REPEAT |