| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed vase stored in handsink at FOH. Observed PIC use handsink to dump horchata. -CDI- EHS educated PIC on proper use of handsink and items were removed and handsinks were cleaned out. -0- |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed boxes of raw eggs stored over RTE chicken, cheese and pork in WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed birria consome, res (beef), beans, and pizza sauce with no protective covering in WIC. Observed cut cabbage head stored on shelving of prep unit. -1.5- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine at 0ppm at dish machine due to container being empty. PIC stated facility did not have any additional containers of sanitizer in facility at the time. Observed quaternary sanitzer at 500ppm at 3-comp sink. Quaternary sanitizer pulling from dispenser in high concentrations. -CDI- EHS educated PIC on how to dilute sanitizer. **3 DAY VERIFICATION REQUIRED BY EOD 1/16/2026** **FACILITY TO USE 3-COMP SINK UNTIL NEW SANITIZER IS PURCHASED.** **FACILITY MUST ALSO MAKE REPAIRS TO SANITIZER AT 3-COMP SINK OR DEMONSTRATE THAT THEY CAN PROPERLY PREPARE QUATERNARY SANITIZER** -1.5-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 2 bus tubs of shredded mozzarella cheese between 42-44F that was prepared prior night. -CDI- PIC voluntarily discarded items. -0-
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed birria consome (Contains cooked chilis and other TCS items) hot holding at stove at 128F. -CDI- PIC reheated to above 165F. -0-
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 |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date marks on any TCS items in pizza station or prep unit at BOH, milk in RIC with no date mark, feta cheese and queso fresco in WIC with no date mark. Observed items past date mark: queso, condensed milk, 1/7 (discard 1/13), chorizo, lasagna, 1/6 (discard 1/12), birria consome (contains cooked chilis) 1/5 (discard 1/11), penne pasta 1/4 (discard 1/10), housemade sauce containing cooked chilis 12/26 (discard 1/1). Per PIC, items in prep units were prepared prior night and other items missing date marks in the last 1-2 days. -CDI- PIC properly date marked items missing date marks and voluntarily discarded items past date mark. -1.5-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed pizza being held on TPHC past 4 hour time mark. Pizza was placed on TPHC at 12:10p, time of observation was at 4:44p. -CDI- PIC voluntarily discarded items. -0- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle containing orange substance with no label. -CDI- PIC properly labeled items. -0- |
|
33
|
0
|
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 shredded mozzarella cheese prepared prior day at 42-44F. Items were found cooling in large bus tubs with lids in prep units. Observed pizza sauce cooling in freezer with ice wand with no active stirring. Observed some raw meats prepared today cooling in units with protective coverings in densely packed containers. -CDI- EHS educated PIC on proper cooling methods and items that missed cooling window were voluntarily discarded, other items had lids removed and were separated into additional containers and placed in RIF to facilitate rapid cooling and pizza sauce was stirred. -0-
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 items throughout missing labels. **REPEAT** -1- |
|
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 flying pests in dishpit area. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaging in food prep with no protective head covering.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with wrist watch. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quaternary sanitizer concentration at 500ppm. -CDI- PIC diluted to concentration at 200ppm. -0- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. Per PIC, items were washed. Observed PIC using mushrooms out of container that had “wash before use” on label. Ensure stickers are being removed prior to washing. **REPEAT** -0.5- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic bowl and small plastic sauce containers with no handles being used for scooping rice, peppers and pico de gallo. -CDI- EHS educated PIC on using items with handles and items were removed.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs stored on oven handle. -CDI- EHS educated PIC on proper storage of in-use utensils and items were removed. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed cracked bus tubs and other food containers with tape on cracked surfaces. Observed citrus squeezer chipped, missing a lot of coating. Per PIC, it is used to prepare cocktail sauce. -CDI- PIC voluntarily discarded items.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single use containers such as those for ricotta cheese and other items being reused. Observed bread and queso fresco stored in grocery bags. -CDI- PIC voluntarily discarded items. -0-
4-501.11 Maintain equipment in good repair. Observed ice machine not in use due to not functioning. Repair or replace. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed no replacement chlorine for dish machine. In-use dish machine chlorine container was nearly empty and not observed in dish machine. **3 DAY VERIFICATION REQUIRED BY RETURN VISIT ON 1/16** -0.5- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 top of dish machine, top of knife magnet, and exterior surface of blender/mixer in need of cleaning. Increased and more thorough cleaning frequency recommended. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard or remove any litter or items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed multiple cups, some plates, some blenders not in use, and damaged ice machine not in use. Remove. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored over retail items in WIC, RIC and on top of slicer. -0- |