| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
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 PIC not able to answer EHS’ questions about EHP. -CDI- EHS educated PIC and provided updated handout. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and food employee properly rewashed hands. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from handsink at FOH. -CDI- PIC provided roll of paper towels. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on proper cleaning frequency and PIC cleaned it.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P-/4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee washing dishes and not follow a sanitizing step. After EHS directed food employee to sanitize dishes, food employee quickly dunked items in sanitizer water and removed them right away. -CDI- EHS educated food employee on proper sanitizer procedures and contact time of at least 30 seconds for quaternary sanitizer and items placed back in sanitizer water for appropriate amount of time. -0-
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed biscuits holding under heat lamp below 135F and items at steam well below 135F. Per PIC, steam well has had a work order place and a part needs to be ordered. -CDI- PIC voluntarily discarded items. Facility must either use TPHC or not use unit until repairs can be made. If at follow up visit, unit is being used and not following TPHC, ITS will be issued. **3 DAY VERIFICATION REQUIRED BY 10/2/26** -1.5-
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and lowboy above 41F. Observed ambient air of unit at 45F. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED BY 10/2/26** **FACILITY TO NOT USE UNIT OR PLACE UNIT ON TPHC UNTIL REPAIRS CAN BE MADE** **REPEAT** -3-
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 . |
|
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 steam well in use although it was waiting for a new part to be ordered to make repairs per PIC. -0- |
|
49
|
1
|
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 interior and exterior surfaces of equipment in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed foot pedal for hot water at handsink at FOH that would not turn off (hot water was constantly running) unless foot pedal was placed in an upward position. Observed loose faucet at 3-comp sink. Repair. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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./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 paper towel dispenser not dispensing paper towels at handsink at FOH. Observed missing tile in baseboard located next to handsink near 3-compartment sink. Observed damaged edging on FRP wall, exposing unsealed wood underneath, in same area as missing tile. Observed missing floor tiles throughout, including under consumer self-serve drink dispenser. Repair so that surfaces are smooth and easily cleanable. Repair or replace paper towel dispenser. **REPEAT** -0.5- |