| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee beverages stored on top of a prep unit. CDI- Beverage was relocated to approved location. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees enter walk in fridge with gloves to get product, employee then returned to prep station to continue prep without removing gloves and washing hands. EHS provided education to PIC. CDI- Food employees washed hands properly. **REPEAT**
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee who was washing dishes, go from working with dirty dishes to clean dishes without a proper hand wash. Food employee rinsed their hands in the 3-compartment sink, wiped hands with wiping clothe then rubbed face before handling dishes. CDI- EHS noted PIC. PIC intersected food employee to rewash hands and re wash all dishes that had been contaminated. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentrations at the 3-compartment sink to be at between 500pm - 100ppm for Quat. Observed dish machine sanitizer to be below 50ppm. CDI- PIC called vendor who was able to come repair the equipment during the inspection. EHS verified that the dish machine is running at 50ppm of chlorine and the 3-compartments sink is at 200ppm.
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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items in corner prep unit (next to salad unit) that were holding above 41F. See temperature chart. All products were voluntarily discarded as PIC was unsure about how long they had been out of temperature. 3-day VR Required.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed coleslaw, cooked mushrooms, cut lettuce (x2) and pita sauce with no date mark. CDI- Items were voluntarily discarded. **REPEAT**
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed gyro meat in prep unit past the discard date of 05/30/25. CDI- PIC voluntarily discarded gyro meat.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple unlabeled spray bottles throughout the facility. CDI- PIC labeled all the spray bottles. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes sitting on the counters during inspection. CDI- PIC moved them to sanitizer buckets. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage i surface must be cleaned and sanitized every 4 hours. Observed in-use knife wedged between equipment in soiled area between uses. **REPEAT** |
|
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 some damaged floor tile on main prep line and near back door and can wash. **REPEAT** |