| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Upon arrival to facility, EHS observed an open employee drink stored on prep table alongside an open container of ground corn dough (masa) during active prep. CDI - Food employee removed drink. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 fish stored on top shelving above cooked ready to eat foods in the walk-in cooler. No physical evidence of contamination observed by EHS. CDI - PIC coached and storage order corrected to prevent cross contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed container of cooked al pastor at 47 F in the walk-in cooler. Discussion with PIC revealed that al pastor was cooked yesterday and left in the walk-in freezer to cool down overnight. Food had been pulled from the walk-in freezer recently this morning and immediately transferred in the walk-in cooler. PIC confirmed that it was not utilized to prep for today’s services. CDI - PIC voluntarily discarded food due to not achieving proper cooling time parameters. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed a variety of different cooked proteins (pork, chicken and beef) being hot held < 135 F at steam well on prep table. Many containers were not placed in the well but were found stacked on top of other food containers which were in the well. All other foods in the well with exception to one were temping > 135 F. See temperature chart. CDI. PIC reheated all food items > 165 F. Containers which were over stacked were placed inside the second steam well at the front to maintain temperatures > 135 F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods such as ham, hot dogs, various cheeses, chopped tomatoes cold holding in prep top cooler at temperatures above 41 F. Refer to temperature chart. Internal temperatures of prep top cooler were measured at 41 F. Discussion with PIC revealed that these foods were transferred from the WIC this morning. CDI - TCS foods removed to the walk-in freezer and rapidly cooled < 41 F during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods, prevent over filling containers by reducing the volume of foods stored in the prep top and to properly cool all room temperature prepared foods to 41 F or less prior to placing in the unit. PIC has been advised to ensure TCS foods in cold holding are 41 F or less and provided a Spanish translated copy of food safety checklist. -3-
***Facility has had two consecutive repeat violations with full point deductions due to non-compliance. Next repeat will implement a risk control plan***
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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). Additional date marking system options are found in 3-501.17 (D). Observed the following TCS foods prepared yesterday with out date labels: Refried beans, beef stew and coleslaw. CDI - PIC added correct date labels to all foods.
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 milk held for resale past expiration date of 10/20/25. EHS also discovered salsas without date label and container of coleslaw in the reach-in unit with two prep dates of 10/12/25 and 10/13/25. Food handler clarified that the dates were for both the coleslaw and salsas. Discussed that TCS foods are only to be held for resale up to 7 days, 10/18/25 and 10/19/25, respectively. CDI - All expired foods voluntarily discarded by the PIC. -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. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 inefficient cooling methods for lettuce, cooked beef stew and cooked al pastor. High volume of lettuce placed inside a large deep plastic container and kept covered, high density of cooked beef stew & al pastor discovered in deep containers. CDI - Reviewed efficient cooling methods with PIC; Lettuce separated and left uncovered, cooked beef stew transferred to the walk-in freezer and al pastor voluntarily discarded due to being inefficiently cooled overnight (see #20). Temperatures for today’s prepared foods began to decrease < 41 F after additional 30 minutes. -0-
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 |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed cooked beans (x2 ct), cooked pork and barbacoa left to thaw on shelving unit and prep table at ambient room temperature. EHS noted cooked pork temperature elevated at 52 F when temped. Discussed approved thawing methods which include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of 70 F or less. CDI - Cooked barbacoa transferred to the walk-in freezer to rapidly cool down, remaining foods were taken to walk in cooler to thaw under refrigeration. -0.5- |
|
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 two boxes of produce stored on the floor in the walk-in cooler. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp soiled wiping cloth stored on prep table next to small steam well. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and stacked metal pans with pooled water (wet stacking). CDI - All utensils were stored in a manner that facilitates air drying. -0.5- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 abundance of rusting, food splash, debris, and residues on shelving throughout the walk-in cooler/freezer, shelving units used for clean utensils and dry goods. Clean and maintain. -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 broken tiles in establishment with pooled water and food debris accumulated. Repair/replace tiles. -1- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions (cell phone, keys and AirPods) stored on shelving with dry goods and on prep table with ready to eat foods. -1- |