| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility is not complying with the Food Code by having multiple priority foundation and one priority violations. VR needed 10-19-25 REPEAT
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility does not have an employee health. EHS asked PIC about the policy and he did not know what I was referring to. EHS provided a copy of the new MCHD health Policy. VR needed 10-19-25
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility does not have vomiting or diarrheal clean up instruction. CDI EHS provided a copy of the instructions.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 open employee drink on the 3 comp sink drain board with dishes. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink water at 77F. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a carton of eggs above RTE food in the WIC. CDI PIC moved eggs.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer and meat slicer (band saw) stored with food debris. VR needed 10-19-25 REPEAT
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the final rinse of the dish machine flucuates between 130-150F. Se temperature chart. EHS advised PIC to have the machine checked. PIC called Ecolab for machine repair. EHS advised PIC to use 3 comp sink until the dish machine is repaired. Facility does have test kit for chlorine. PIC would not demonstrate that they know how to set up the wash, rinse, sanitize sinks. VR needed 10-12-25
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked rice, diced tomatoes, cooked garbanzo beans, and cheese in the WIC above 41F. The WIC door does not close completely. PIC stated that they started going in the WIC at 11 am today. CDI EHS advised pic to leave the WIC door closed and allowed facility to cool these back down to 41F.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed the PIC dish machine thermometer about 10 degrees off from the EHS thermometer. PIC cleaned metal plate and thermometer read 5 degrees off from the EHS thermometer. VR needed 10-19-25 REPEAT
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a large container of salad dressing not labeled. REPEAT |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects on the wall above the 3 comp sink. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service aluminum trays stored unprotected on the top shelf above the prep top unit. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all 2 large cutting boards with large amount of discoloration and deep grooves that can not be effectively cleaned. REPEAT
4-501.11 Maintain equipment in good repair. Observed the WIC door does not self close. The door was open during the inspection. Observed the handwashing sink faucet leaking.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed skillets with interiors that are deteriorating and are not smooth and easily cleanable |
|
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 cracked floor tiles underneath cooking equipment, near 3 comp sink. And near handwashing sink. REPEAT |