| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed one food employee with gloved hands take soiled pans to the 3-compartment sink, spray the pans down using the spray nozzle, then return to the make line with the same pair of single-use gloves to start building an order. All other employees were observed to be properly washing their hands.
CDI: Employee was stopped and educated and employee re-washed hands properly, donned on a new pair of gloves, and food was discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign posted at the handsink next to the 3-compartment sink.
CDI: EHS provided PIC with two handwashing signs to post up. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed pan of smoked salmon stored behind pan of sliced tomatoes and a pan of shredded cheese, in the top portion of make table 1.
CDI: PIC had food employee correct the storage order to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed 2 cases of unwashed cucumbers stored above a hotel pan of grilled chicken breasts and two bustubs full of cooked hash.
Ensure all RTE foods are stored above any unwashed produce to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a pan of house-made pickled onions cold holding above 41F inside make table 1. All other TCS food items in this unit were temping at 41F or below.
CDI: Food employee moved pickled onions into the freezer to rapidly cool down.
Observed a pan of grilled chicken breast cold holding above 41F inside make table 2. Food employee stated he had just refilled this pan, and EHS observed all other TCS food items in this unit were temping at 41F or below.
CDI: Food employee moved grilled chicken into the freezer to rapidly cool down.
Observed all cartons of whole milk and half and half cold holding above 41F inside the small reach-in cooler at the coffee station. Food employee stated they have been constantly opening and closing the unit, but EHS observed there was a large gap in between the gasket and the reach-in cooler door; ambient air temp of the unit was 56F.
All milks and half and half were date labeled with an opened date of today's date, so PIC moved all cartons into a different lowboy cooler. PIC contacted repairman to check on the unit, and advised if milks staying at proper temps from constant opening and closing, milks may need to be held on TPHC. EHS provided PIC with TPHC form if facility chooses to switch to holding their milks on time. Facility not to hold any TCS food items inside this small reach-in cooler until repairs have been made.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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
|
3
|
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 a deli container of house-made tomato curry sauce dated 8/13, stored inside the lowboy of make table 1. Observed two cambros of cooked meatballs dated 9/03, stored inside the same unit.
CDI: Food employee voluntarily discarded both TCS food items since they had surpassed the 7-day window.
Observed a large bag of cut romaine lettuce that bore no date label, stored inside the stacking reach-in cooler next to the make line. Food employee stated they prepared this earlier this morning.
CDI: Food employee created date label with today's date.
REPEAT VIOLATION.
*Note: Facility has been out of compliance for same date-marking violation for previous consecutive three inspections (3/13/25, 10/04/24, 3/26/24). If observed as a repeat violation during next routine inspection, then EHS will implement a Risk Control Plan for facility to gain long-term compliance.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed missing asterisk for the following menu items that are served raw or undercooked from their Breakfast and Brunch menu: Tostada (easy egg), the Bronx (add an egg), Croissant de Blanc (add egg).
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed handsink next to the 3-compartment sink in need of re-caulking.
Re-caulk handsink.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points today since different piece of equipment was observed during today's inspection. |
|
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 soiled gaskets in cold holding units throughout the facility.
Increase cleaning frequency to keep gaskets in good working order. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 heavy oil buildup on the ceiling above the flattop grill.
Increase cleaning frequency.
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 damaged floor tiles underneath the handsink next to the 3-compartment sink. Observed an opened square of the ceiling tile above the dish machine.
Repair above mentioned items to ensure floors and ceilings are smooth and easily cleanable.
REPEAT VIOLATION. |