| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed tongs being stored in the hand sink closest to the cook line. -CDI- Tongs were removed. (0 pts) |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed soiled rag being stored in direct contact with the mozzarella sticks in a flip top unit. -CDI- Rag was removed and the mozzarella sticks were voluntarily discarded. (0 pts) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sticker residue in several stacks of plastic insert containers that were being stored as clean. -CDI- PIC had the containers placed in the dish pit to be re-washed. REPEAT*** (1.5 pts)
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed several half racks and full racks of ribs that did not meet the appropriate cooling parameters after being cooked on 2/15/26. Also observed cooked chicken, cooked onions, and sausage that had not been cooled within its respective cooling parameters. -CDI- PIC voluntarily discarded the necessary products. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed mozzarella sticks at 50-54F and cooked chicken wings at 43-45F while said to be cold holding in the flip top unit next to the fryers and cold holding station. Also observe salsa and shredded cheese above 41F in the cold well next to the soups. PIC stated that the mozzarella sticks and wings were placed in the unit at 11am and the salsa and cheese were placed in the cold well a little after 11am. -CDI- PIC placed the salsa and cheese on TPHC and removed the mozzarella sticks and wings from the flip top unit to be quickly cooled back down to 41F or below. Risk control plan is not necessary but may be implemented in the future is cold holding remains non-compliant. REPEAT*** (3 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 ribs that were made on the 17th with the date of the 18th marked on them. -CDI- PIC voluntarily discarded the ribs. (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
|
0.50
|
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
Observed several cooked items such as ribs, chicken, sausage, and cooked onions that had been covered or tightly wrapped in plastic after being cooked and were unable to reach proper cooling parameters. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed several stacks of wet stacked containers that were said to be clean and dried. Separate containers to allow proper air drying. (0 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 throughout facility. PIC stated that they have a work order placed for the floors. (0 pts) |