| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf.
Observed the following priority and priority foundation items out of compliance during the inspection: Improper hand washing practices, non-existent date marking procedures, improper holding temperatures, food storage order, food protection, toxic chemical labeling, TPHC records and procedures and facility missing consumer advisory reminders. CDI - Employees and PIC present were educated on critical items; please see item numbers below for more details and corrective actions. -1-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P.
Observed gloved food handler crack raw shelled eggs, wiped gloves on apron and immediately transition to grab clean plate for another customer order. CDI - Employee educated on hand washing before transitioning tasks followed by proper hand washing practices.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed food handler wash their hands, recontaminate them by shutting off water supply, dry their hands with disposable towels and then don gloves for food prep. CDI - Employee educated on proper hand washing practices and properly washed hands. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no hand washing signage for men’s restroom. CDI - EHS provided hand wash sign. -0- |
|
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 small fly perched on recently prepared dough flour (masa). CDI - Employee voluntarily discarded the masa. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT: 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P.
Observed container holding skewers of raw chicken, other containers holding raw beef and raw pork stored on shelf above containers of raw shrimp and tilapia. Separate raw animal foods by final cook temperatures. CDI - Storage order corrected to prevent cross contamination.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed boxes of unwashed green bananas and tomatoes stored above container of ready to eat pico de gallo in the walk-in cooler. CDI - PIC instructed to correct storage order to prevent cross contamination. -3-
EHS discussed with PIC about labeling all storage areas for compliance.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed multiple TCS applicable foods cold holding > 41 F. See temperature observation chart for details. Per discussion with food handler, several were recently prepared this morning while others had been cold holding since previous day. EHS also noted container of raw shelled eggs in the prep top over stacked above the brim. All refrigeration units verified to be in good repair during today’s inspection. CDI - Foods discovered at > 41 F from previous day were voluntarily discarded and those prepared this morning were transferred into the walk-in cooler to be cooled down. -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-1T. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed the following ready to eat foods prepared yesterday without date labels: Boiled yuca, cut cabbage (2x ct), pico de gallo, shredded cheese and elote tamales. CDI - Employees instructed to properly date label items.
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 no date labels on the following: Various containers of soups and salsas, refried beans, beans, cooked chicken, chorizo, cooked pork, corn, cooked cabbage through out refrigeration units and in the walk-in cooler. Discussion with the PIC and food handlers revealed that these were made on 12/27/25. CDI - Employees instructed to add date labels to all items. -1.5-
Verification visit will made to assess date marking practices.
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. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf.
Observed SOPs missing raw shelled eggs which are held on TPHC. CDI - PIC added raw shelled eggs to TPHC form.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf.
Observed raw shelled eggs recently placed held on TPHC without start/end times. CDI - Start and end times recorded on log by food employee.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf
3-603.11 (C)(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. - Pf.
Observed regular breakfast, chilaquiles, breakfast special and chilaquiles especiales offered on the menu with eggs made to order/undercooked. All items were all missing the reminder asterisk. CDI - PIC edited the menus to include asterisks on each item. -0- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf.
Observed unidentifiable chemical substance in spray bottle. CDI - Bottle identified as disinfectant for tables and labeled. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests.
Three small roaches were observed it the facility during today’s inspection. Establishment receives monthly pest control treatments from Go Forth. Let company know when pests are observed so they can treat for pests in those areas.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed multiple dead roaches on the floor under back prep table and on traps in the kitchen and front of house by the bar area. -1- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee without a hair restraint engaging in food preparation. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 (E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed in use sanitizer bucket stored on the floor in the kitchen. CDI - Employee removed from floor. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed several hotel pans wet stacked on shelf above 3-compartment sink. -0- |
|
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 broken door handles on reach in freezer. Repair. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 heavy food and debris on shelving units in the walk-in cooler. Clean shelves in walk-in cooler. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed some loose ceiling tiles in the kitchen. Reattach.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed ceiling tiles above the 3-compartment sink in need of cleaning. -0- |