| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 [C] Shellstock, Maintaining Identification (Pf): The source of shellstock served shall be maintained by retaining tags or labels for 90 calendar days from the date that is recorded on the tag or label.
-Shellstock tags were not available for April or May of 2026 but were served during this period in the establishment.
**Verification needed by Saturday, June 13th; email jenna.hinton@cravencountync.gov with update.** |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 [A] Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw/cooked ready-to-eat foods, or fruits/vegetables before they are washed.
-Raw shelled eggs stored above large container of blue cheese dressing.
-Raw crab meat mixture cooing in bowl without lid in WIC above the bread on the shelf below.
CDI - PIC rearragned products and corrected storage order.
*No points taken, PIC was managing the repair of his WIC and had to move products in a hurry. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): Mechanical sanitizer using chlorine shall be able to sanitize dishes at 50-100PPM.
-Ware washing machines in both kitchen were not dispensing chlorine sanitizer [0ppm was observed when tested]. Units were run serveral times and primed. Jugs of sanitizer were full [sanitizer avaialble].
CDI - PIC contacted technician for the machines during visit. 3-compartment sink can be used to wash, rinse, and sanitize dishes.
*Repeat; held at half credit due to different violation. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
<< 3-501.17 [A] [B] Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) : Refrigerated, RTE or TCS food prepared in the establishment or food processing plant and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed, sold, or discarded when held at a temperature 41F or less for a maximum of 7 days.
<< 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Food specified in 3-501.17 [A] or [B] shall be discarded if it is in a container that does not bear a date or day.
-Mash potato, cut lettuce, milk, shredded cheddar without date marking.
-Cooked onion dated 5/21, slaw dated 5/17, cilantro ranch dressing dated 4/29.
CDI - PIC voluntarily discarded all products.
*Repeat |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf): Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration as specified.
-ROP Tuna was not removed from packaging during thawing process.
CDI - PIC opened packaging to introduce oxygen to product. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 [A] Food Storage - Preventing Contamination from the Premises (C): Food shall be protected from contamination by storing it in a location where it is not exposed to splash, dust, or other contamination.
-Ice from condensation in RIF is falling from tops of units onto food products below; two uncovered metal containers had food covered in thick ice.
-Onion soaking in water with debris present.
-Horseradish jar without lid.
-Food moved from WIC cooler in cooking kitchen to the prep kitchen WIC was stored on the floor.
CDI - Horseradish container was covered with foil, products from RIF and onion were voluntarily discarded by PIC.
*Repeat |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in good repair.
-Gasket on RIC next to fryers is torn and warped.
-Water is accumulating in several RIC in the bottom of the interior.
-Ice machine has plastic that is becoming detached inside [top of unit].
-WIC in the cooking kitchen was being serviced and become operational during visit; known issue - PIC had already emptied cooler.
*Repeat |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 [A] Cleaning Agents and Sanitizer, Availability (Pf): Cleaning agents that are used to clean equipment and utensils, shall be provided and available for use during all hours of operation. Pf
-Food employees were actively preparing food but there was no sanitizer on the cookline available for use.
CDI - PIC added sanitizer to buckets. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 [C] Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): NFCS of equipment shall be kept free of dust, dirt, grease etc.
-Gaskets of coolers, interiors of reach in coolers, chef's drawers, WIC food racks & carts have food debris present.
-Flour debris is building up on the hinges of the RIC of the breading station.
-Fryers adjacent surfaces of cookline equipment have grease and oil present the result of over 24 hours.
-Hood has a layer of grease and oil that needs to be cleaned more frequently.
*Repeat |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C): A toilet room used by females shall be provided with a covered receptacle.
-Observed no covered receptacle in women's room. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C). 5-501.115 Maintaining Refuse Areas and Enclosures (C). A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items.
-Observed minor debris [leaves, paper] in enclosure. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
<< 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Facility shall be maintained in good repair.
-Wall above dish pit in cooking kitchen has exposed wood that needs to be sealed or removed; holes above FRP must be sealed.
-There is damage to the wall and door leading to hallway; hole in wall behind dish rack.
-Unsealed concrete floor in the kitchen and WIC [in cooking kitchen].
-Covers to lighting fixtures are damaged in cooking kitchen.
-Ceiling tiles are warped and damaged in cooking kitchen.
<< 6-501.12 Cleaning, Frequency and Restrictions (C): Facility shall be cleaned as often as necessary to be maintained clean.
-Vents and ceiling fixtures have dust in the cooking kitchen.
*Repeat |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 [B] Using Dressing Rooms and Lockers (C): Lockers or suitable facilities shall be used for the storage of employee possessions
-Personal clothing stored on dish rack.
CDI - Food employee removed all items to area for employee storage.
6-303.11 Intensity - Lighting (C): The lighting intensity shall be at 50 foot candles where food employees work with food, utensils or equipment.
-Light intensity was measured at 9-20 foot candles in various areas in the cooking kitchen; EHS used light meter with PIC observing. |