| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 towel at one of the hand washing sink. CDI- Paper towel provided at the time of inspection. Ensure to keep all hand washing supplies available at all hand sinks at anytime. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
*** Observed dishwasher is not working properly, the rack is not moving properly, the temperature on a disc is not reaching 160F until after 8 runs. Machine shall be repaired and worked properly to meet the demand. VERIFICATION NEEDED within 3 days (10/16/26). |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 .
*** Observed chicken enchiladas, dice chicken, chicken tenders in hot box holding temperature below 135F. CDI- Items got reheat to 165F and above to put back in hotbox waiting to serve. |
|
23
|
0
|
Proper date marking & disposition |
No |
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).
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
** Observed date marking is off by one day. Total date marking shall be 7 days from the day that items made/prepared/opened. For example: 10/13/26 to 10/19/26. The machine for date marking stickers shall be corrected. VERIFICATION NEEDED within 10 days (10/23/26) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
** Observed TPHC form for salad bar was not completed, no temp log that goes along with the procedure available. The time stamp on the sticker next to items at the counter and temp logs are not matching/incorrect time stamp. Ensure to follow the procedure correctly and keep everything available upon request.
VERIFICATION NEEDED within 3 days (10/16/26). |
|
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 flies in the kitchen, keep the kitchen free of pests. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
** Observed clear plastic bins stacking up putting away as clean on the shelf at dishwasher room. CDI- Items separated and let air dry. Allow all clean dishes and equipment to air dry completely before storing them up. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
** Observed the WIC, one of the fan is not working at the time of inspection. The WIC is showing the required temperature, however the unit needs to be checked and ensure that it works properly to handle the loads to keep all foods cold. |