| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site at beginning of inspection.
CDI - CFPM arrived during inspection.
1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at handsink near main line during inspection. Observed women’s restroom void of signs reminding staff of their responsibility to wash hands before returning to work.
CDI - Paper towels supplied.
1 pt. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy pepper in veggie WIC during inspection.
CDI - Pepper voluntarily discarded.
0 pts. |
|
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 various TCS foods in veggie WIC holding above 41F during inspection. See temperature chart. WIC door had been propped open for an extended period of time while staff put away foods received prior to inspection. Ambient in unit observed at 45F immediately after closing door.
CDI - WIC door closed. Ambient in unit achieved 40F. All foods observed cooling during inspection. REHS recommended installing plastic door curtains to help maintain food and unit temperatures while putting away deliveries.
1.5 pts.
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 . |
|
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 tortellini salad and pasta cooked on 9/21/26 baring a prep date of 9/22/26. Observed cooked tomatoes and zucchini with a prep date of 9/9/26, and salsa with an open date of 8/24/26.
CDI - Dates on tortellini salad and cooked pasta corrected. All other items voluntarily discarded.
0 pts.
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 . |
|
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 various fruit flies in kitchen during inspection. More frequent or thorough pest control may be necessary.
0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed multiple heavily dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC segregated.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed multiple shelving units throughout facility rusting. Repair or replacement necessary.
Repeat. 0.5 pts. |
|
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 food debris on interior door and on bottom of prep unit during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed faucet attached to sanitizer dispenser at three compartment sink leaking. Repair necessary.
0 pts. |
|
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.
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 low grout lines and cracked floor tiles throughout kitchen during inspection. Observed exposed unsealed wood in veggie WIC doorframe. Repair necessary. Observed food debris caked onto floor in front of sauce dispensers. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings being stored above food prep areas and in conjunction with customer foods. Ensure employee belongings are stored in a manner that does not promote contamination of food prep areas and/or customer foods.
0 pts. |