| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee drop food into fryers for cooking and immediate service reheating (I.E. French fries and cod fillet), then begin donning gloves for task with ready to eat food (I.E. plating cooked food.) All other observed handwashing was correct throughout inspection. CDI - EHS and employee reviewed handwashing procedure; employee washed hands prior to plating food. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed main prep unit with several (approximately twelve (12)) portions of TCS food above 41F. Ambient temperature of unit was observed at approximately 50F. PIC verified that food items had been placed within unit fewer than 4 hours prior. PIC rotated TCS foods to WIC for corrective cooling. A verification will occur no later than 05/30/2026. REPEAT.
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 . |
|
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 two (2) portions of recently prepared food (gumbo) cooling in WIC with spoons for stirring. Upon initial observation, food portions were not cooling at an effective rate. CDI - EHS stirred pans intermittently while in WIC to improve cooling. EHS provided cooling guide for cooked and cooled foods.
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 |
Yes
|
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 four (4) working containers (flour and seasoned dredge bins at fryer area, spice shakers at fryer station) with faded labels. Label as required. REPEAT. |
|
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 approximately three (3) drain flies at mop sink. No contamination of exposed food or clean utensils was observed. EHS was shown most recent pest control invoice. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees (I.E. line chef, PIC, oyster station employee, etc.) engaged in food prep with watches and bracelets. Remove jewelry prior to working with food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) pan of in use wiping cloths stored damp in dry container within grill drawer. Separate in use wiping cloths from food storage and within properly concentrated sanitizer. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed approximately five (5) recently washed, rinsed and sanitized dishes wet stacking at clean dish rack. CDI - EHS separated out clean dishes to allow for effective air drying. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.12 (A) A person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a non-drinking water system or a water system of unknown quality. -P Observed hose connected to mop sink faucet stored within basin of sink. Backflow prevention devices were observed in good repair. CDI - PIC raised hose out of sink basin. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. CDI - EHS closed doors prior to returning to interior premises. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 minor dust accumulation at rear kitchen ceiling tiles. |