| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. REPEAT
Observed container of utensils being rinsed in banquet kitchen handsink during inspection.
CDI - Items removed.
1 pt. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed cut lettuce that had missed cooling window during inspection. See temperature chart. Cooling method insufficient to support proper cooling. See violation 33 for further details.
CDI - Lettuce voluntarily discarded.
1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 hotel pan of marinara holding below 135F during inspection. See temperature chart. PIC could not verify when marinara had been placed into hot holding.
CDI - Marinara voluntarily discarded.
0 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)
3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf.
Observed opened container of half n half with opening date of 10/5/26 in meat WIC. Observed opened container of milk void of label identifying the date which it was opened in meat WIC. Observed stuffed shells baring prep date of 10/14/26 despite PIC stating that the oldest ingredient was prepared on 10/13/26.
CDI - Milk and half n half voluntarily discarded. Dates on stuffed shells corrected.
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 cut lettuce prepped at 8:00am being cooled while in salad prep unit during inspection. Lettuce had not achieved 41F within the allotted four hours. Observed roasted garlic cooling while in deep, covered containers in sauce WIC. Garlic was cooling sluggishly.
CDI - Lettuce voluntarily discarded. Garlic uncovered to hasten cooling.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed scoop handle being stored in contact with cooked pasta in under grill unit during inspection.
CDI - PIC removed.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT
Observed upstairs dish machine in disrepair and unable to achieve a maximum temperature of 160F during inspection. Facility has four additional dish machines throughout facility, in addition to their three compartment sink.
CDI - Maintenance on site to repair unit. REHS observed machine able to achieve 160F by end of inspection.
0 pts. Points not escalated due to repair of previously noted violation. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle.
Observed various pans being placed directly into wash basin of three compartment sink without removing excess food debris, soiling the wash solution. Ensure all dishes are properly rinsed and/or scraped of excess food debris before being placed into wash basin to maintain its cleanliness.
0 pts. |