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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee pour salt into barehands, then sprinkle salt over top pan of reheated mixed vegetables. CDI - PIC instructed employee to reheat vegetables to above 165F via oven. Employee donned gloves for the remainder of ready to eat food prep.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Briefly observed kitchen entrance handsink with nearby hose from wall hose reel draining into sink basin. CDI - PIC removed hose from sink basin.
5-202.12 Provide at least 100F water at handsinks. Observed no cold water available at the hand sink when you first enter the kitchen. Hot water temperature 125F. REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Briefly observed back area handsink out of paper towel. CDI - Employees provided replacement paper towels from available supply. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine sanitizing dishes at a maximum temperature of 141.6F. PIC rotated food contact surfaces coming from dish machine to be sanitized at three compartment sink. A verification will occur no later than 05/07/2026.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
0
|
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 three (3) portions of non date mark exempt TCS foods (crab cake mix in WIC 1, salsa in prep unit 2, and cream cheese in standing RIC) with dates of preparation or opening greater than 7 days prior (4/23, 4/24, and 4/24, respectively.) CDI - PIC voluntarily disposed of out of date food items. EHS and PIC reviewed process for date marking thawed food items (I.E. crab cake mix.)
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed approximately two (2) food employees engaged in food prep (preparing salads, cooking ground beef, etc.) with watches on wrists and/or requiring hair or beard restraints. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) in use wiping cloths store on prep surfaces and sink basins across from oven. CDI - Sanitizer bucket was prepared and in use cloths were rotated to bucket. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed two (2) recently washed and sanitized dishes stacked while wet. CDI - EHS separated dishes to allow for proper air drying. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 minor damage (holes, indents) to walls and floor molding at entrance hallway. Repair as needed. |
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