| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. - Observed the PIC unable to accurately answer questions regarding final cook/reheat temperatures, proper cold holding temperatures, and proper handwashing procedures. PIC stated he is going to try and get ServSafe certified now that the General Manager no longer works at the facility.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. Assistant General Manager stated that the General Manager no longer works at the location and only left on the previous Friday (5/23/25).
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of strawberry topping stored in the separate dry storage room with heavy dents along the seams of the can.
CDI - PIC voluntarily discarded. |
|
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 bags of cereal and granola that were stored on the dry storage rack in the kitchen and not labeled as to their contents. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cans of sausage gravy stored on the lower prep shelf in the kitchen, directly under the drain lines to the prep sink.
- Observed cases of food and beverages stored directly on the floor of the separate dry storage room.
CDI - Cans of sausage gravy moved away from prep sink drain line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a waffle iron that is not in use stored as clean on the lower prep shelf in the kitchen, directly under/adjacent to the drain lines of food prep sink.
CDI - Waffle iron moved away from drain line. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed cases of single service cups and bowls stored on the floor of the separate dry storage room. |
|
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 an accumulation of grime on the gaskets of the RIF. |