| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed multiple employee drinks being stored above customer foods. Ensure employee beverages are stored in a manner that does not promote contamination of customer foods.
0 pts |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed PIC enter kitchen and begin working with customer foods before washing hands.
CDI - EHS intervened, PIC washed hands.
2 pts. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed PIC touch cut cabbage with bare hands during inspection.
CDI - Cabbage voluntarily discarded.
2 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign at any handsink in kitchen area.
CDI - EHS provided during inspection.
0 pts. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed dented can of soy sauce opened and in used during inspection.
CDI - PIC voluntarily discarded.
1 pt. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed various containers of food being stored in prep units, RIC, and WIC with no covering during inspection. Ensure all foods not actively in use are proper covered to protect from potential contamination.
0 pts. |
|
23
|
1.50
|
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 a multitude of foods throughout kitchen not baring label to identify the date which they were opened or prepared. Observed crab rangoon mixture in WIC baring a date label of 9/22/25.
CDI - PIC able to verify when items were opened or prepared and labeled. EHS informed PIC that this practice will not be allowed in the future. Crab rangoon mixture voluntarily discarded.
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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probe thermometer on site during inspection. Acquisition necessary.
10 day VR required. 0.5 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed container of cabbage being stored inside of container of broccoli. with the bottom of the cabbage container in contact with the cut broccoli during inspection.
CDI - PIC moved cabbage off of broccoli.
1 pt. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed utensil with no handle intended to dispense flour being stored in direct contact with product during inspection. Ensure all dispensing utensils are equipped with handle to preclude possible contamination of product.
0 pts |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple hotel pans being stored as clean while wet stacked together during inspection. Ensure all equipment is properly air dried before stacking together.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed single use cashew container being used to store other items during inspection. Ensure single use items are properly disposed of after their initial use.
0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf
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 PIC place heavily soiled metal bowl directly into sanitizer solution in three compartment sink during inspection.
CDI - EHS coached PIC on proper three compartment sink usage. Wash and rinse compartments set up for proper utensil cleaning.
0.5 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 various cracked floor tiles throughout kitchen area during inspection. Repair or replacement necessary.
0 pts. |