| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed delivery driver exit and enter kitchen several times engaged in preparing exposed food for food order without washing hands. CDI - Hand washed and employee reminded when to wash hands. -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed couscous cooling uncovered in whale in cooler under unwashed apples and other produce. CDI - Produce moved to lower shelf with other unwashed produce. -0-
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 |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in dish machine at 10ppm. CDI - PIC primed dish machine and tested again to ensure reading over 50 ppm. Dishes that had been washed were re-washed with correct sanitizer concentration. -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 |
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 cooked potatoes, cut tomatoes and other TCS foods in the facility, in use that were more than 7 days past date marking. CDI - Products voluntarily discarded and PIC aware that more line checks and cooler checks are needed to identify and handle expired foods. Observed singular dates, two date (receiving and date opened) and HACCP dates with date and time stamp. Revise system to ensure clarity for all food employee for meaning of dates on TCS foods. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lox on menu without notification that product is cold smoke without cooking step prior to freezing. VR no later than 11/01/2026 to ensure all menus have been updated to reflect raw or undercooked ingredients. -.5- |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed lobster claw, cooked shrimp and other TCS foods thawing under cold running water at 71F for a time period that was long enough for internal temperatures of food to rise above 41F. Monitor foods while thawing and maintain cold if intent is for food to cold hold. -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 foods stored under leaking condenser in walk in freezer in kitchen with ice buildup on outer packaging. Move food away from condenser drip until repaired. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee packaging to go orders and working with exposed food without wearing an effective hair restraint. -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 rolling cart with gloves and other food equipment stored directly under bug zapper, stored knives and ice wand with buildup on outside and quart containers used to scoop dry goods stored on lids that are not clean. Keep items in a clean, dry location. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup inside dish machine with more than 24 hours between cleaning. Clean at least every 24 hours. -.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 the gaskets to the cookline and handles on oven and other cooling equipment. Also buildup on hood system. Clean. -0- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf Observed one toilet without tissue. CDI - PIC placed tissue at each toilet.
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed cleaning needed in bathroom in kitchen. Clean. -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 pallets and other debris on concrete pad for dumpster. Discard items so dumpster and cardboard container can be placed back on concrete pad. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed with pasteboard used to cover walls in laundry room. Replace with cleanable nonabsorbent material. -0- |