| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign at handsink in women’s restrooms.
CDI - REHS provided.
0 pts. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw chicken above raw pork in under grill unit, raw steak above butter in WIC, raw fish above cooked chicharrones in WIC, and raw hamburgers above raw steaks in WIC during inspection.
CDI - PIC corrected storage order.
Repeat. 3 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
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 various foods cooling from both hot and ambient miss cooling window during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - All items voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 various foods in WIC being held past the allotted 7 days. Observed empanada filling with a date mark of 3/27/26, despite the oldest ingredient being prepared on 3/26/26.
CDI - All out of date foods voluntarily discarded. Empanada filling discarded due to cooling failure.
Repeat. 1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed empanada filling at 1:30pm cooling from ambient since 7:00am, and cut lettuce and refried beans cooling since 3/26/26 in deep, covered, and stacked plastic containers. All items had missed cooling window. All items voluntarily discarded during inspection. Observed WIC being used for exclusively storage at max capacity. Facility does not have ample space to properly cool foods. PIC has agreed to increase the number of deliveries they receive in a week and decrease the amount in each delivery to help reduce the amount of storage needed.
10 day VR required.
Repeat. 1 pt.
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
|
0
|
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.
Observed various working containers of food not baring labels identifying their contents. Ensure all working containers are labeled to identify their contents.
0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed a multitude of equipment in dish pit and prep area wet stacked during inspection. Facility does not have ample storage space for air drying. Rearrangement of current space or additional drying space may be necessary.
0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee jackets being stored on shelving units housing customer foods, beverages, and service items. Ensure all employee belongings bare stored in a manner that does not promote the contamination of customer foods, beverages, or service items.
Repeat. 0.5 pts. |