| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed only Certified Food Protection Manager on site depart during inspection, despite food preparation still taking place. Ensure CFPM is on site during all hours of food preparation and handling.
1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw beef patties and raw pooled shell eggs being stored above RTE foods in WIC during inspection. CDI - PIC moved to appropriate location.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed chicken portioned out on 3/23/25 holding above 41F in sandwich prep unit and WIC during inspection. CDI - PIC voluntarily discarded.
1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 deli turkey in salad prep and turkey burgers in sandwich prep baring a discard date that would allow for the items to be held for 8 consecutive days. Observed cooked chicken portioned out in WIC. When questioned about their date marking system, PIC stated when the containers get labeled, they are labeled with the day they are portioned, and not the day the chicken is cooked. CDI - PIC corrected labels on deli turkey and turkey burgers. EHS coached PIC on proper date marking of portioned out foods. PIC is unable to change preparation date on labels, but labeled chicken with correct discard date.
0 pts.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chicken cooling from ambient after being portioned on 3/23/25 holding above 41F in prep unit and WIC during inspection. PIC stated it gets portioned out into plastic bags, then immediately placed into plastic hotel pans to be cooled in WIC. CDI - PIC voluntarily discarded chicken. EHS suggested more efficient cooling methods going forward.
0.5 pts.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
Observed containers of coconut and vanilla collagen in dry storage area not baring labels indicating their contents. Ensure all working containers are properly labeled with its contents. Observed packaged steak bowls available for customer self service with no ingredients list on label. Ensure all items made on site packaged for customer self service bare proper ingredients list.
1 pt. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed coffee grounds being stored directly under hand soap dispenser at front handsink during inspection. CDI - PIC moved to appropriate location.
0 pts. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee preparing food without donning proper hair restraint. CDI - Employee stopped preparing food and moved to cashier counter.
0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed cut bananas still in peel with the stickers attached. Ensure fruits and vegetables are properly washed before use.
0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed single use container being used as a means to dispense marinara being stored directly in food. Observed single use container being used as a means to dispense vanilla collagen powder being stored directly in food. CDI - PIC removed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no temperature measuring device on site for high temperature dish machine during inspection. 10 day VR required.
0.5 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris at the bottoms of prep units in back prep area during inspection. More frequent or thorough cleaning needed to preclude pest harborage.
Repeat. 1 pt. |
|
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 food debris littered on floor in back prep area and WIC during inspection. More frequent or thorough cleaning needed to preclude pest harborage.
Repeat. 0.5 pts. |