| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open drink stored along side clean utensils and over the prep counter in back of kitchen. CDI - Drink removed. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed fork on ledge of hand sink and food debris stored inside of same hand sink. CDI - PIC and employees coached on hand washing sink usage. Area thoroughly cleaned.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed paper towels not available at hand sink in back of kitchen. Dispensing system non-functional. CDI - Disposable towels made available to hand sink. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. - P. Observed employee rinse soiled rubber spatula with sanitizer at 3-comp sink. CDI - Employee coached and W/R/S the spatula. -0-
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
|
0
|
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 recently prepared collard dip hot holding at 129 F. CDI - Product reheated > 165 F. -0-
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 |
3-501.18 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 chicken wings without date marking and incorrect date marking on container of collard greens. PIC traced the collard greens back to another batch made on 1/31/25. CDI - Allowed PIC to correct date label for collard greens, chicken wings voluntarily discarded. -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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed sternos can (butane chaffing fuel gel) stored alongside seasonings and above prep sink . CDI - Sternos can voluntarily discarded by PIC. -0- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked rice left cooling in ambient temperatures at prep sink. Rice unattended for > 20 minutes. CDI - Food handler instructed to relocate rice to the walk-in cooler. -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. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. - Pf. Observed facility’s thin probe thermometer unresponsive to calibration due to having a low battery. CDI - PIC procured new functional thermometer during the inspection. -0-
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying just washed equipment with a towel and then storing. Discontinue this practice and allow to air dry. |
|
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 rubber gaskets of prep reach-in units and walk-in cooler damaged. Replace. -0- |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed the food prep sink leaking at the top connection from the faucet. Also observed plumbing connection pipe removed from hand sink. Connection pipe was re-attached during today’s inspection. Repair water leak at prep sink. -2- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 (1) non-functional towel dispenser. PIC states that repairs/replacement are scheduled for 2/7/25.
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 general cleaning needed on floor in female restroom. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed a total of 9 non-functional lights at the hood system. Replace. -0- |