| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC at facility during inspection. VR no later than 11/14/2026 to ensure PIC present during all hours of operation. -1-
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed hot holding, TPHC, date marking and other processes not being followed according to Food Code. Food employees had no knowledge of where to find cleanup procedures for vomiting and diarrheal events nor was there proof of training for employee health and allergen awareness.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 no certified food protection manager during inspection. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
Yes |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure for cleaning vomiting and diarrhea. VR no later than 11/14/2026 to ensure facility has written procedure. -.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employees wearing gloves, handling payments and refilling food orders without washing hands before changing gloves. CDI - Hands cleaned, gloves changed. Monitor food employees for when to wash hands. -2- |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-
Observed container of raw chicken over RTE egg rolls in prep unit at cough one. Observed raw cubed beef and raw shrimp stored over lemonade in walk in cooler. CDI - Storage order changed. EHS advised food employees about storing raw foods below RTE foods. -3- REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped flour, garlic and oil mixture, raw beef in walk in freezer and other containers unwrapped in facility. Keep in food grade wrapping. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on cutting tooth of table mounted can opener. Clean enough to prevent buildup. Observed buildup on utensils used for cutting and grating food stored as clean. CDI - Items place on soiled drain board for cleaning. -1.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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). Observed cut cabbage in walk in cooler date marked 11/06 for prep date and product was washed and cut on 11/04. Observed garlic and oil mixture and brown sauce made with cooked garlic and oil left on shelf for up to 7 days without date. Observed cooked noodles date marked 11/06 that food employees wearing gloves said were made today. VR no later than 11/14/2026 to ensure dates on food are correct and date marking system is consistent. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf-
Observed cooked bourbon chicken, cooked shrimp with vegetables, fried rice and other TCS foods held for 2 hours at line without written procedure available. Also, time stamp originally was 12:00 at 11:30. Per rule, TPHC for four hours shall have a stamp that shows the 4 hour time of discard. Facility unable to locate procedure. VR no later than 11/14/2026 to ensure TPHC written procedure available and being followed. -3- REPEAT
*CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer containers, medicine and other chemicals stored over soda boxes and bulk food. CDI - Items moved to lower shelves away from food. -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling and flying insects in kitchen. Per food employee, facility has a bug zapper and the building owner takes care of scheduling pest control services. Maintain and increase pest control services often enough to rid facility of pests. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed six buckets of food stored directly on ground in walk in cooler and near dry storage. Keep food at least 6 inches off floor. -0- |
|
40
|
0
|
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. Observed food employee serving customers wearing watch. Remove before food service. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 unwrapped flour cup stored in flour with handle touching food. CDI - Food employee removed scoop. REPEAT -.5- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed large stacks of cups close to customers without protection from coughs, sneezes and other contamination. Either keep cups in original sleeve or move back to protect them from contamination. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked ice scoop and worn brush used for basting chicken. Replace these items.
4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in cooler, ice forming at ceiling of walk in freezer and on the lower right section of door leading from walk in cooler into walk in freezer. Observed blown light in hood. Repair. -.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed food poured down sink before placing on drain board for washing. Also, soiled dishes stored in rinsing compartment of 3-comp sink and sprayed off before washing, sending debris into wash and sanitizing solutions. Clean sink and move from soiled to clean without putting debris in clean solutions. -.5- |
|
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 hood filters in need of cleaning. Observed buildup on top of oven with soiled cleaning supplies stored. Observed cooling fan in use blowing on prep units and uncovered food when prep unit opened for food prep. Observed sticker residue on outsides of metal and plastic containers identified as clean. Clean often enough to prevent buildup. -0- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed water at mop sink not able to turn off completely. Hose is attached and a continuous backflow prevention device is needed. Repair. -1-
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose with trigger on and water canny be turned off. Backflow is not designed for continuous pressure. VR no later than 11/07/2026 to ensure proper backflow provided at all times. |
|
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 debris on floor in restroom. Observed grease running down wall behind equipment at cook line. Clean. -0- |