| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed first handsink in food prep area without hand drying method available. CDI - PIC placed paper towel roll at handsink. -0- |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed raw oysters in display case without shellstock tag indicating required information. Only one tag provided by vendor. VR no later than 01/02/2026 to ensure facility has a tag present with any unused oysters that show required harvest information. -1- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish and ground beef out of original packaging stored inside box containing raw frozen vegetables and RTE foods. CDI - Storage corrected. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed same gloves used for raw and RTE fish at cook line. PIC educated food employee when to change gloves and EHS added this also requires a handwash. CDI - Gloves discarded and hands washed prior to putting on new gloves. |
|
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 container of cooked cabbage hot holding at 122-131F. Per food employee, steamer was not turned on at beginning of cooking cycle and temperature not taken before putting food into hot holding. CDI - PIC reheated to 167F. REPEAT -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 . |
|
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 Observed consumer advisory available for raw oysters that are sold in RTE form containing only Reminder. CDI - PIC printed complete consumer advisory and posted on raw menu board where raw oysters can be ordered by the pound. -0- |
|
28
|
1
|
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 unidentified containers of liquid stored in spray bottles under 3-comp sink. CDI - Labeled during inspection. -1-
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer stored on top of hot line equipment. CDI - PIC moved closer to register. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing wrist watch and elaborate rings. CDI - Watch removed and ring covered with intact glove. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 large box of straws stored directly on floor. Keep at least 6 inches off floor. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed debris and buildup in 3-comp sink while in use for washing dishes in the rinse and sanitizing solutions. CDI - PIC cleaned out 3-comps sink and discussed checking cleanliness of solution before using. -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 buildup on outsides of oven, top of hood system, side of hushpuppy fryer. Clean often enough to prevent buildup. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.12 Prohibit a cross connection between potable and non-potable water. -P Observed faucet of 3-comp sink below flood rim of water with fish inside. CDI - PIC removed faucet from below flood rim and used a shorted bus tub that provided an air gap of at least one inch to prevent cross-connection. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed loose trash around dumpster area. Clean. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 buildup on vent covers, utility covers on ventilation system and near fryer area. Clean often enough to prevent buildup. -0- |