| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. REPEAT.
CDI - CFPM arrived at the end of the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed the front counter employee rinse his hands under water, without soap, for 3 seconds and used his bare hands to turn off the faucet. Employee then attempted to put on gloves to serve food.
CDI - EHS intervened and corrected employees actions. EHS explained why a proper handwash is important and how to properly wash his hands when going to serve/make food. Employee rewashed hands properly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the back kitchen area handwash sink to be obstructed from use by a large soap bottle in its basin and a container of dry/unused wiping cloths stored on the floor directly in front of it, making it hard to reach. REPEAT.
CDI - Items moved so that sink is easily accessible. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed all metal insert containers, both in use at the condiment station and stored as clean in the back kitchen area, to be covered in a heavy accumulation of stickers/sticker residue.
- Observed the food contact surfaces of the ice shoot at the beverage machine to be covered in an accumulation of pink grime.
10 day VR to observe compliance.
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 trays of boneless wings, 2 trays of roasted wings, and 2 trays of sweet chili wings to be at temperatures of 114F-125F in the front counter hotbox. REPEAT.
CDI - PIC voluntarily discarded out of temperature items.
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 is not been labeled, or if the label is incorrect. -P - Observed the box of half & half in the patron coffee station milk dispenser to be date marked for 15 days when it should be date marked for 7. Date observed was 5/1/25-5/15/25.
CDI - PIC changed date mark to 5/1/25-5/6/25.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed patrons to have full access to food stored in the WIF through a beverage cooler door. Food was observed stored behind a black curtain and easily accessible to all patrons to potentially contaminate. PIC stated he is going to discuss with maintenance to install a lock on the door so that patrons cannot open it. EHS will observe temporary corrective action during 10 day VR for food contact surfaces, facility must move the storage rack away from the door so that it is no longer easily accessible to patrons until the lock is installed. |
|
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 black plastic handles of the front counter lowboy refrigerator and freezer to be broken and/or missing. |
|
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 interiors of the front counter condiment station lowboy refrigerator, the drawers beneath the front counter coffee brewers, and the 2 door RIF in the back kitchen area to have heavy accumulations of food debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed a large amount of garbage and other waste built up around the dumpsters in the dumpster enclosure. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - Observed the ceiling above the mop sink in the back kitchen area to be bowed. REPEAT.
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 the floors beneath the 3 compartment sink and the chemical storage rack in the back kitchen area to have a heavy accumulation of grime built up. REPEAT. |