| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage within female restroom. No other handwashing or handsink violations were observed at time of inspection. CDI - EHS provided handwashing sticker to be placed within restroom. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 initial temperature of max/min thermometer plates leaving machine at temperatures of approximately 145F. PIC observed that machine circuit breaker had been tripped during inspection. CDI - PIC reset machine and final max/min thermometer temperature of 162.9 was observed prior to end of inspection. Recently washed and sanitized dishes were sent through machine to be properly washed and sanitized.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of food in hot cabinet next to RTE WIC (grilled chicken strips) at temperature of 124F. CDI - PIC voluntarily discarded out of temperature TCS food. REPEAT.
Note: no escalation in point deduction due to noted improvement from previous inspection; EHS observed only one (1) portion of TCS food failing to hot hold, as opposed to multiple across buffet bars.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of lobster in meat WIC and two (2) TPHC pans of raw chicken held at prep station held in direct contact with ice. Utilize drain pans, separated ice bins, or non permeable layers (bags) to prevent direct contact between ice and unpackaged food. |
|
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 approximately fifteen (15) recently washed metal bins at clean dish rack wet stacking. Separate pans out during air drying. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed minor rust on some shelving within WIC. Replace or resurface as needed. Observed missing handle at TPHC prep top used to hold pizzas. Repair or replace damaged components of equipment throughout prep areas. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed several sets of sink and surface (lactic acid) test strips maintained within PIC office, and, per conversation with PIC, sink and surface sanitizer is the usual sanitizer maintained within establishment. However, EHS observed wiping cloth buckets with QAC sanitizer and quaternary ammonia in use at three compartment sink sanitizer. Establishment shall either provide test kit for provided sanitizer or retrieve sanitizer that can be tested with available test kit (sink and surface.) A verification will occur no later than 03/19/2026. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed two (2) of four outdoor dumpster with missing or damaged lids. Contact waste management company to repair or replace waste receptacles as needed.
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink of meat prep room. Provide waste bins at all handsink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 floors of warewashing area heavily degraded and with cracks at drain. Replace cracked and damaged tiles such that absorbent material beneath is not exposed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) sealed bag of employee food and two (2) unopened single serving milk jugs stored above food held for resale in line RIC. CDI - PIC removed employee food from RIC. Stored employee food such that it can not potentially contaminate food held for resale. |