| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not able to present CFPM certification. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 PIC not able to present signed attestation of EHP. Observed EHP poster available that did not include restrictions or exclusions. -CDI- EHS provided copy and it was signed at time of visit. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee move a ladder and begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P-/2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in prep sink, without using soap and not using a barrier to turn off faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -2-
EHS observed employee bathroom door propped open with a sign stating “do not close this door” at BOH and food employees using this as a secondary handsink when working at BOH. Ensure to use handsinks within kitchen area when washing hands prior to food prep, working with clean utensils and linens, when starting the workday/returning to work station, when handling clean dishes, etc. Bathroom handsink is only to be maintained for use after using the bathroom. Hands must be properly rewashed at a kitchen handsink after exiting bathroom (even if they were washed in the bathroom). |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed ladder stored in front of handsink, -CDI- PIC relocated item. -0- |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed chicken wings prepared more than 6 hours ago above 41F. -CDI- PIC voluntarily discarded items. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in make line above 41F. Refer to temperature chart. Observed ambient air at 40F. -CDI- PIC voluntarily discarded items. **FACILITY TO MAINTAIN UNIT ON TPHC UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED BY 3/13/26** -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-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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)./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 container of mozzarella cheese with no date mark. Observed container of mozzarella cheese date marked 3/3 (discard 3/10), beef 3/1 (discard 3/8) and sausage 2/28 (discard 3/7). Per PIC, mozzarella cheese was opened prior day. Facility uses time stamps for date marking, so they are able to maintain items for a full 7 days. -CDI- PIC properly date marked items prepared prior day and voluntarily discarded other items. -0-
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 chicken wings that did not meet cooling parameters. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -0-
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 . |
|
38
|
1
|
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 pests at BOH near dry storage area. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer concentration of 0ppm. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 handles stored inside of cheese container. -CDI- PIC relocated items. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed slicer parts stored in a container with slight food debris. -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 baseboard on WIC door starting to come off. Reseal or replace. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 white microbial growth on shelving in WIC. Observed NFCS of pizza oven in need of cleaning (where pizza crusts/crumbs/etc fall) and back of pizza oven. Observed small sheet tray stored below pizza racks in need of cleaning due to food crumb buildup. Observed bottom portion of pizza prep unit in need of cleaning due to buildup and exterior surfaces near doors. Increased and more thorough cleaning frequency recommended. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 walls in need of cleaning in hard to reach areas such as behind pizza oven, and near water heater. Observed wall in need of cleaning by prep top/where pizza sauce is held due to food debris/buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls by office door and cracked floor tiles at BOH near 3-comp sink and in mop sink. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speaker stored on top of pizza boxes. -0- |