| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed 8 risk factor violations and PIC unable to correctly show proper demonstration of knowledge on the operation of a food establishment. -10 DAY VR- EHS will return to assess progress on repeated risk factor violations.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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 food employee working register and proceed to serve food from hot bar without a handwash in between. -CDI- EHS coached food employee on when to wash and ensured that hands were properly washed prior to serving food. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap present at hand wash sink at the start of inspection. -CDI- PIC placed a bottle of hand soap at the hand wash sink. |
|
15
|
3
|
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 marinating chicken in stand up reach in cooler stored above bell peppers and other produce. Observed raw chicken stored over hard shell eggs in the WIC. -CDI- PIC rearranged storage order to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple pans, lids, and containers being stored as clean with visible soil and residue present in the clean rack of warewashing area, as well as the clean rack adjacent to the fryer. Observed slicer with food debris and residue stored as clean. -CDI- PIC moved soiled FCS to be properly W/R/S. Must increase cleaning frequency and thoroughness.
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
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed wings and chicken tenders stored at 120F and 121F in the hot holding display case. Observed hard boiled eggs at 94F stored on top of steam well. -CDI- PIC stated that the chicken was cooked an hour prior, PIC re-dropped the wings and tenders into the fryer to properly heat back up tot 165F before going back into hot holding. Holding case temperature was also turned up for proper hot holding. PIC placed hard boiled eggs into WIF to properly cool.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed marinated chicken in beverage cooler at 64F. PIC stated that the chicken was prepped 2 hours earlier, PIC put chicken into WIC to properly cool down. Observed Raw chicken, cooked chicken, and liver mush above 41F in WIC. -CDI- PIC moved raw chicken to WIF to properly cool down to 41F, PIC discarded cooked chicken and open liver mush. PIC moved liver mush that was delivered today in WIF to properly cool.
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 opened liver mush improperly date marked in the WIC with date marking reflecting 12/1/25 -CDI- Liver mush was also out of temperature, discarded.
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
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed windex bottle that was refilled with surface cleaner, no label placed on the bottle to reference chemical change. -CDI- Bottle was correctly labeled.
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P- Observed fried chicken flour stored in an old container of car washing soap. -CDI- All the flour was discarded from the container, and what was being used on the chicken breading station was discarded.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed dust remover and insect repellant candle stored directly next to bread. -CDI- PIC moved bread away from dust remover and insect repellant candle. |
|
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 flies present in the facility in the prep/kitchen area. Increase frequency of pest control was recommended by EHS. |
|
39
|
1
|
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 water dripping from the condenser in the WIC on top of boxed chicken. -CDI- Chicken was moved away from the drip in the WIC. PIC stated that maintenance would be performed today to stop the drip from occurring. |
|
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 containers wet stacked on clean rack of warewashing area. |
|
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 dripping from condenser in WIC. PIC stated that maintenance would be performed today stop the dripping condenser.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining the shelving housing food items and cardboard present underneath the fryer. Cardboard is not easily cleanable and absorbent do not use. |
|
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 build up and debris present on shelving of WIC dry storage shelving prep surfaces and shelving on the bottom of prep surfaces all through the facility. As well as on the back side of cooking equipment such as the pizza oven. Cleaning frequency and thoroughness must be increase throughout the facility. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess of waste stored outside the dumpster in the receptacle area.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door of the dumpster open. Must keep closed unless in immediate use. |
|
55
|
1
|
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 splatter and grease buildup present on the walls of the kitchen, observed residue and buildup present in the WIC. Observed vents of WIC with excess buildup of dust. Observed floors throughout the facility in need of cleaning. CLEANING FREQUENCY AND THOROGHNESS MUST BE INCREASED. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in WIC at 1.12 foot candles. Must increase lighting in WIC. |