| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several food borne illness risk factor violations out of compliance including cooling of food, temperature monitoring of food items during prep and cooling processes, children’s menu burger offered undercooked, and the dish machine not sanitizing properly, however still in use. CDI: EHS educated PIC on required duties and obtained corrective actions.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. The PIC shall have active ANSI food protection manager certification. REPEAT VIOLATION
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 14 |
2 |
Required records available: shellstock tags, parasite destruction |
No |
No |
No |
Yes |
No |
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 book of shellstock tags has nothing recorded past July 2023. EHS found several tags folded and stuck under microwave on shelf. VERIFICATION REQUIRED to ensure tags are properly retained, organized, and dated. REPEAT VIOLATION |
| 15 |
1.50 |
Food separated & protected |
No |
No |
No |
Yes |
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef in reach in part of prep cooler. CDI: Items reorganized. REPEAT VIOLATION Improvement from previous inspection as this was the only storage violation.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not holding prime in dish machine. PIC stated that this occurred yesterday afternoon, however dish machine was set up for use today. CDI: All dishes will be washed in the 3-comp sink. Follow up visit required to ensure dish machine has been repaired.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
| 18 |
0 |
Proper cooking time & temperatures |
No |
No |
Yes |
No |
No |
3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed cheeseburger on kids menu asterisked as being offered undercooked. EHS did not observe any cheeseburgers served undercooked or ordered during inspection. CDI: PIC stated they will fully cook cheeseburgers for kids menu from now on. Menu must be corrected at next visit or points shall be deducted. |
| 19 |
1.50 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese dip reheated to 136F and then placed for hot holding per employee. CDI: Cheese dip was returned to the stove and fully reheated to over 165F. |
| 20 |
3 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
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 soup, beef soup, and refried beans in walk in cooler cooling from yesterday still above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION
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 . |
| 23 |
0 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date mark for chicken soup was 9/26 when it was made 9/25. CDI: Soup was voluntarily discarded due to cooling. See #20.
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 . |
| 24 |
0 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
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 no procedures for salsas held on TPHC in the take out/dessert cooler. Observed list of hot well items incomplete for breakfast items. CDI: TPHC procedures filled out during inspection.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 soups and refried beans cooling in deep containers. Beans were also covered. Per employee, products are cooled in an ice bath and then moved to the walk in cooler. EHS strongly recommends spreading product out into more containers (ex: refried beans on sheet pans and placed on the speed rack in the walk in cooler) and/or ensuring that for products such as soup the ice bath comes up and around the product and that the product is stirred frequently. EHS emailed PIC a copy of a cooling log today during inspection to use to track items as they are cooling. CDI: Items voluntarily discarded. REPEAT VIOLATION
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 . |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
Yes |
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tilapia was thawed and still in vacuum packaging in sandwich cooler bottom. Raw fish must be removed from ROP packaging prior to thawing under refrigeration. CDI - PIC slit open packages. REPEAT VIOLATION |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead cockroaches in facility. |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm chlorine. CDI: PIC changed sanitizer solution, new concentration is 200ppm. |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers being stored in prep top for use. Ensure items are washed being use. |
| 43 |
1 |
In-use utensils: properly stored |
No |
No |
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. Salsa bowls used as scoops in rice in rice holding pots. Utensils must have a handle. Do not use bowls or items as utensils if they don’t have a handle. // 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use utensils beside the grill are being held in 120F water. Utensils may only be stored in water if the water is above 135F. REPEAT VIOLATION |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Shelf below one prep table is rusted. Shelves are beginning to rust in the walk-in cooler. Observed rusted shelving in dry storage area. Front cabinets are damaged and need to be repaired/replaced. Gaskets on 4-door freezer are torn. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT VIOLATION |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
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 build up on shelves in the walk in cooler. Observed some grease build up on top back part of fryer. Observed cardboard being used to line shelves in the dry storage area.REPEAT VIOLATION |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
Yes |
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Cardboard dumpster is overfilled. Break down cardboard boxes and have waste management company pick up more often. REPEAT VIOLATION |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
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 dust build up on vents and ceiling tiles around vents. Observed some build up on walls throughout facility in prep areas.
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 missing baseboards in areas throughout kitchen. |