| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily rusted can of spices stored on dry storage shelving. CDI - Rusted can was discarded.-0 points- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee remove raw chicken breast from reach in compartment of flip top unit, place raw chicken breast on cutting board surface, then place raw chicken breast in frying pan to cook. Employee then removed cooked chicken from frying pan and placed cooked chicken back on to cutting board surface. Observed container of lemons stored in cooler of ice used to fill customer drinks. CDI - Employee was asked to discard cooked chicken and to wash, rinse, and sanitized cutting board. PIC has been advised to revise food handling and cooking process of raw chicken to avoid cross contamination. Container of lemons was removed. PIC has been advised that food (including ice) shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -1.5 points- |
|
16
|
0
|
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 deli slicer stored as clean with heavy build up of food debris and residues on cutting blade. CDI - Deli slicer was broken down and taken to dish machine to be washed, rinsed, and sanitized. -0 points-
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four eggrolls stored next to fryer without temperature control with an internal temperature of 89F. PIC stated that eggrolls are fried, held beside fryer, and then fried again prior to serving to customers. CDI - Egg rolls were discarded. PIC has been advised that cooked eggrolls must be maintained at 135F or greater or served immediately upon frying. -0 points-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken stored, overfilled, in flip top unit with a cold holding temperature between 47F and 59F. Fried chicken was overfilled in flip top unit and unable to maintain cold holding temperatures of 41F or less. Observed small container of sliced tomato stored in flip top unit with a temperature of 50F. Internal temperature of flip top unit was measured at 41F. CDI - Volume of fried chicken was reduced to below container fill line. Excess fried chicken was taken to walk in cooler to rapidly cool to 41F or less. Sliced tomato was discarded. -1.5 points-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed beaten egg stored on food court without start and discard time. CDI - PIC added discard time to beaten egg. PIC has been advised to review TPHC procedures posted on wall near cash register. -0 points- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probe thermometer in establishment during inspection. A verification will be conducted by 10/16/2026 to determine if establishment is in compliance. -0.5 points- |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of spices, ingredients, breading mixtures, and cooking oils throughout the facility without labeling. -REPEAT- -2 points- |
|
39
|
1
|
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 open bucket of soy sauce mixture stored on floor in kitchen prep area next to ice machine. -1 point- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without head covering. -REPEAT- -0.5 points- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed open food containers stored in prep area without covering or wrapping. -REPEAT- -0.5 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board stored as clean with deep gouging and staining. Resurface or replace cutting board so that it may be effectively cleaned and sanitized. -0 points- |
|
49
|
0.50
|
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 heavy accumulation of food residues and splash on non-food contact surfaces of cooking equipment, on shelving in food prep areas, on shelving in walk in cooler, and push carts, and near drink area. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items of excess equipment, utensils, and single use items that are not in use. PIC has been advised to discard items not necessary to operation and maintenance.
6-501.16 Store mops for air drying after use. Observed used mops stored in manner that will no facilitate air drying.
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed used mops stored with mop heads making contact with walls and equipment.
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 heavy food splash on floors and walls near prep and steam tables, cooking equipment, and in storage areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |