| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
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
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed employee crack raw shell eggs, doff gloves, and don clean gloves to work with RTE foods without washing hands in between. Observed various employees wash hands for less than 20 seconds during inspection.
CDI - REHS educated staff and PIC on proper handwashing. Employee cracking eggs began washing hands before handling RTE foods and clean utensils.
0 pts.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked sausage holding below 135F during inspection. See temperature chart.
CDI - Sausage voluntarily discarded.
0 pts.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various foods throughout facility holding above 41F during inspection. See temperature chart. Foods in omelette prep had been in unit less than four hours and allowed to cool back down. Ambient in server prep and server lowboy out of compliance. All foods stored in units for longer than four hours voluntarily discarded. Maintenance contacted during inspection.
72 hour VR required.
1.5 pts.
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 |
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 container of milk in RIC with no date label identifying the date it was opened.
CDI - PIC confirmed they had opened it on 9/30/26 and labeled.
Repeat. 1.5 pts.
Points not escalated due to vast improvement from previous inspection.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed cooked potatoes being held on time void of label identifying the time which they were placed on time control.
CDI - PIC began labeling time potatoes are placed on time. REHS observed at least three batches of potatoes sold during inspection, indicating that batches are never held for longer than four hours at a time. REHS recommended switching to utilizing a timer to track TPHC to make the process more efficient for staff during peak volume times.
Repeat. 1.5 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed sliced cheese being stored in contact with hand towels in omelette prep during inspection. Observed various dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - Rags removed. Dented cans segregated.
Repeat. 1 pt. |
|
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.
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 various cracks in flooring, warped FRP, holes in walls, and warped ceiling tiles throughout entire kitchen. Repair or replacement necessary. Observed debris build up on walls and ceiling throughout entire kitchen during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed lighting in dry storage area in disrepair and unable to provide 10 foot candles during inspection. Repair necessary. Observed various employee belongings being stored above, on, and in conjunction with customer foods and food prep areas during inspection. Ensure employee belongings are stored in a manner that does not promote the contamination of customer foods and food prep areas.
0 pts. |