| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed employee unable to provide accurate information about employee health policies and responsibilities during inspection. PIC stated they have yet to host training session on updated employee health poster for employees to sign. Ensure proper training takes place promptly.
10 day VR required.
1 pt.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed multiple uncovered employee drinks being stored above customer foods and on prep tables during inspection. Ensure all employee beverages are stored in a manner that does nor promote contamination of customer foods and beverages.
0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no handsoap at handsink in kitchen during inspection.
CDI - PIC provided.
0 pts. |
|
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 raw ground lamb being stored behind RTE foods in under grill drawers, and raw fish above RTE chicken tenders in WIC.
CDI - PIC corrected storage order.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 milk in WIC not baring date of opening during inspection. Observed container of tzatziki baring prep date of 1/15/26 despite PIC claiming it was prepared on 1/15/26.
CDI - PIC able to verify milk had been opened on 1/15/26 and labeled. REHS educated PIC on date marking procedures for foods that are removed from the main batch. Date label corrected.
Repeat. 1.5 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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed lowboy unit in facility in disrepair and out of order. WIC capacity insufficient for maximum cooling needs while storing additional items that may be stored in lowboy unit. Repair or replacement necessary.
10 day VR required.
Repeat. 1 pt. |
|
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 various squeeze bottles on main line not baring label identifying their contents. Ensure all working containers are properly labeled to indicate their contents.
Repeat. 2 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed various single use spice containers that had been washed and reused to store various items throughout kitchen. Replacement with approved multiuse equipment necessary.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed mop bucket being utilized to squeeze water out of shredded cucumbers for tzatziki during inspection. PIC stated bucket is utilized exclusively for food, and facility has an additional bucket for floor cleaning. REHS verified that facility has additional bucket. Floor bucket is blue to ensure employees are able to differentiate between the two. REHS strongly advised against using this equipment as a food contact surface.
0 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 non-food contact areas in hard to reach and clean areas of mop bucket designated for food preparation caked with debris and build up during inspection. More frequent or thorough cleaning necessary to preclude contamination.
Repeat. 1 pt. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed various employee belongings being stored above and in conjunction with customer foods, linens, and service items. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods, linens, and service items.
Repeat. 0.5 pts. |