| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no handsoap at handsink adjacent to ice machine.
CDI - Employee supplied.
0 pts. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - Employee removed.
Repeat. 1 pt. |
|
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 various portioned containers of TCS dressings being stored above the air curtain in salad prep during inspection. All dressings maintaining above 41F during inspection. See temperature chart.
CDI - All dressings voluntarily discarded.
0 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
|
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 cooked eggplant baring a date of 1/3/26 in use during inspection. Observed lasagna in fry prep and WIC not baring date indicating its date of preparation.
CDI - Mushrooms voluntarily discarded. Employee confirmed lasagna was prepared on 1/11/26 and labeled.
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 . |
|
37
|
2
|
Food properly labeled: original container |
Yes |
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 various shaker bottles void of label identifying their contents.
CDI - PIC labeled.
Repeat. 2 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed portioned salads stacked together in salad prep with bottom of bowl in direct contact with salad being stored underneath. All stacked salads observed covered with table napkin.
CDI - Napkin removed from salads and all salads unstacked.
0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed single use container used as a means to dispense raw calamari stored in direct contact with food during inspection. Observed spoon used to dispense parmesan cheese stored with handle in contact with food. Ensure all utensils used to dispense food are equipped with proper handle, and that handle remains outside of food at all times.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed multiple circles drawn in sharpie on pizza peel/cutting surface during inspection.
CDI - Sharpie sanded off.
0 pts. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed various employee belongings being stored above and in conjunction with customer foods and service linens during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, service equipment, and/or service linens.
Repeat. 1 pt. |