| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no PIC on duty during majority of inspection. Employee stated shift leads and managers are only staffed at night. CDI - PIC arrived at end of inspection. EHS to conduct follow up visit to ensure morning shift begins to be staffed with designated PIC.
1 pt. |
|
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 no Certified Food Protection Manager on site during inspection. 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 |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed food employee unable to recite any food borne illnesses or symptoms, unaware of location of employee health guidance poster, unaware of location of signed employee reporting agreements, and signed employee reporting agreements not including all six reportable illnesses. EHS to provide updated employee reporting agreements via email during inspection. More thorough training necessary. 10 day VR required.
1 pt.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed mozzarella cheese and ricotta cheese on front pizza prep line holding above 41F during inspection. See temperature chart. Ricotta was not being held inside of temperature controlled portion of prep line. Mozzarella was double panned and sitting above the air curtain in the unit. Observed marinara bottle being stored on pizza prep line in an inadequate ice bath. Ice was melted, ice bath was approximately 1-2inches deep, and marinara was stored in another hotel pan within the hotel pan containing the ice bath. Marinara had just been placed in ice bath, and was still maintaining 41F during time of inspection. EHS informed employees that this method would not sufficiently hold the marinara at adequate temperatures. CDI - Mozzarella had been placed on line less than three hours ago and was moved to WIC to cool. Ricotta voluntarily discarded. Marinara labeled with time to be put on TPHC. All three items to be placed on TPHC moving forward. EHS reviewed TPHC form previously filled out with employees. Risk Control Plan to be discussed if no improvement by next inspection.
Repeat. 3 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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 squeeze bottle of marinara in salad prep not baring label indicating its date of preparation. Observed marinara bottle on pizza prep line baring date of 5/14/25 despite being made on 5/12/25. EHS informed employees they must have a system to track the dates of the marinara bottles after they leave the mother batch in WIC. CDI - Dates corrected.
Repeat. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed various fruit flies in back prep are during inspection. More frequent or thorough pest control necessary.
0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf
Observed improperly protected food for customer self service during inspection. CDI - Foods on display for self service removed. Foods to be stored in closed containers moving forward.
0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed multiple employees not donning proper hair restraints while working with customer food during inspection. Ensure all food handling employees don proper hair restraints.
Repeat. 0.5 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 sauce container being used as a means to dispense powdered parmesan cheese being stored in contact with the food during inspection. Ensure all dispensing utensils have handles to preclude contamination.
0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed hotel pans being stored as clean while wet stacked together in dish pit area during inspection. Ensure all equipment and utensils are properly dried before stacking.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
Observed single use plates and forks being stored face up while on display for customer self service during inspection. Ensure single use items on display for customer self service are properly displayed to prevent customer contamination.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non Absorbent.
Observed multiple unsealed wooden paddles being stored in dish area during inspection. Employee stated it is used to stir marinara. Replacement with non-absorbent utensil necessary.
0 pts. |
|
49
|
0.50
|
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 build up on shelving in WIC. More frequent or thorough cleaning needed to preclude pest harborage.
Repeat. 0.5 pts. |