| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee touch cheese with barehands. -CDI- EHS educated food employee on no BHC and items were voluntarily discarded. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed black and white microbial growth on mozzarella cheese in pizza prep unit. -CDI- PIC voluntarily discarded items. -1- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed onions stored in original storage crate. Per PIC, crate had not been W/R/S prior to storing washed produce in container. Observed date sticker stored inside of food container with cut zucchini and lettuce. -CDI- EHS educated PIC on ensuring to store clean items in containers that had been W/R/S and PIC re-washed items and placed in properly cleaned container and voluntarily discarded items.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed birria consome stored beneath unwashed produce 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 |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 cut lettuce with no date mark in prep unit. Observed heavy cream and queso fresco in RIC with no date marks. Observed squeeze bottles with housemade salsas with no date marks in drink RIC. Observed rice date marked 4/1/26 (discard 4/7/26). Per PIC, rice was improperly date marked and other items prepared in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -3- **OVERALL IMPROVEMENT OBSERVED WITH DATE MARKING**
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. -Pf- Observed thermometer -3F degrees. **10 DAY VERIFICATION REQUIRED BY 4/19/26** -0.5-
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
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 squeeze bottles in display RIC with no labels, 1 squeeze bottle on cook line with no label, and spices labeled “spices”. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests, especially at BOH near ice machine and dishpit area. Recommended increased pest frequency. **REPEAT** -1- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine and 0 and 10 ppm. **REPEAT** -0.5- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on dry storage shelf. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed large wooden spoons. -CDI- PIC voluntarily discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep gauges and no longer being smooth and easily cleanable. -CDI- PIC voluntarily discarded. -0-
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 exposed wood being used as legs beneath prep table in dishpit area. Observed exposed wooden cabinets beneath drink dispenser machine and exposed wood in entrance of door going into kitchen. Seal or replace with smooth and easily cleanable surface. |