| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed proper employee health policy however no documentation of training of current staff. CDI- PIC had staff read and sign employee health policy during inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink next to ice machine. Repeat violation. CDI- soap provided. |
|
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 condensation from air vent in walk in cooler dripping into container of uncovered meatballs stored below vent. CDI- product discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple 5 gallon buckets of sauces and soups in walk in cooler uncovered that were prepared on previous dates. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotta, sliced tomatoes, sausage and green peppers above 41F stored in left side of 2 door low boy cooler in pizza area. Right side of unit holding below 41F. CDI- items relocated. Observed main prep unit on line holding at 48-51F. Observed all foods in unit above 41F. See temperature chart. PIC did not know how long unit had not been holding temperature. CDI- all product in unit discarded except product prepared today was allowed to be placed in walk in to rapidly cool. Repair person arrived on site before end of inspection and cooler was holding at 38F.
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 |
Yes
|
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 chicken wings and eggplant in drawers near stoves without dates. These items are cooked and frozen on same day then pulled from the freezer as needed. Observed chicken wings in walk in cooler with cook date of 6/15/26 but were pulled from the freezer yesterday. Facility should include a pull/thaw date for frozen items to ensure dates are accurate. CDI- items were allowed to be dated.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling occurring throughout the facility in reach in refrigerators. Observed items cooling in walk in covered in deep containers. CDI- all items uncovered and/or moved to walk in cooler to facilitate cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
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. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of quat sanitizer on cook line with less than 100ppm. CDI- bucket refilled with proper concentrated sanitizer.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed employee using dry wiping cloth for handling hot items to also wipe of tongs in between uses. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed both walk cooler and walk in freezer with significant water dripping from air vents.
Observed rusted shelf under flat top grill and rusted shelf near 3 compartment sink for clean utensil storage. |