| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple repeat violations, mostly by the same food employees having the same violations as the previous inspection. -CDI- EHS educated PIC on ensuring that all staff are properly retrained and following the food code and that active managerial control is achieved.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use disposable paper towels or similar clean barriers when touching handsinks to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle dirty trash can and begin to return to food prep without washing hands. Observed food employee use phone and begin to return to food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash and food employee washed hands. **REPEAT** -2- |
|
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 housekeeping employee using handsink to rinse off the lid to a soap dispenser container. -CDI- EHS educated employee on proper use of handsink and handsink was cleaned out. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed 1 food employee use gloved hands to touch a trash can and begin to return to food prep without discarding gloves and another food employee touch phone and begin to return to food prep without discarding gloves. -CDI- EHS educated food employees on when to discard gloves and food employees discarded gloves. -0-
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered items in shared kitchen side at Sandra Lee’s kitchen. Observed some uncovered bus tubs of chicken wings at shared kitchen side at Shell’s Kitchen. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed dish machine on halal side that was being used to actively wash dishes and not reaching 160F. Observed 1 dish machine on shared side that was not reaching 160F. -CDI- PIC able to correct dish machine on halal side to reach final rinse of 161F. PIC placed out of order sign on dish machine on shared side. **FACILITY TO NOT USE NON-FUNCTIONING DISH MACHINE UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED BY 5/15/26** **PIC STATED REPAIRS WOULD BE MADE TODAY** **REPEAT** -3-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes store as clean such as lettuce slicers and strainer. **OVERALL IMPROVEMENT OBSERVED WITH DISH CLEANLINESS** -CDI- PIC moved items to dishpit to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee clean lettuce slicer and then put it away to dry without following a proper sanitizing step. -CDI- EHS educated food employee on proper sanitization steps and food employee placed items at dishpit to be W/R/S in high temperature dish machine.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer in spray bottle at 500ppm. Per PIC, spray bottle used to clean off food prep tables. -CDI- EHS educated PIC on proper dilution and PIC diluted sanitizer to 400ppm.
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 |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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 large containers of housemade garlic sauce (contains fresh garlic and oil) and housemade heat treated hot sauce and individual ramekins, and containers of cut lettuce with no date marks. Observed multiple vendors on shared kitchen side missing date marks. -CDI- Per PIC, items were prepared in last 1-2 days and items were properly date marked. **REPEAT** -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 . |
|
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 on shared side with original manufacturer’s label of “orange cleaner” when it was evident that contents were not orange cleaner. PIC stated that contents were water, bleach, and soap. -CDI- PIC voluntarily discarded items. -0- |
|
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 throughout, especially in the dishpit area on halal side. Observed crawling pest in prep sink on shared kitchen side. Recommended increased pest control visits. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 top of ice machine. -CDI- PIC moved item to dishpit to be W/R/S and EHS educated PIC on proper storage.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 1 spice container with scoop handle touching food. **REPEAT** -0.5- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed panel missing on ice machine. Observed door not fully closing at WIC on shared kitchen side. Repair door to avoid any cold holding issues in the future. At time of visit, EHS observed all items within temperature. Observed one immersion blender not functioning. Observed one rice cooker not functioning. Repair. **REPEAT** -1-
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 rusted shelving throughout.
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 mayo and spice containers being reused. These items are not reusable items. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 food residue and debris buildup on shelving throughout facility, with some showing white microbial growth. Clean and increase cleaning frequency to maintain clean. **REPEAT** -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling floors throughout facility and floors buckling walk-in freezer and some baseboards coming off wall throughout. Repair/replace flooring. Observed holes in dry wall in various locations throughout facility. Repair all holes. Observed detached wall siding above WIC. Repair.
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 ceilings in need of cleaning due to dust/debris buildup. Clean and increase cleaning frequency to maintain clean. **REPEAT** -1-
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed empty cardboard boxes stored behind a fryer. Observed multiple items/equipment throughout no longer in use. Remove. |