| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention and the requirements of this Code.
2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf
No PIC was present when inspector arrived. PIC arrived later in inspection. No AMC (active managerial control) in establishment based on violations related to handwashing access, sanitizing of utensils, cooling, and toxic chemical storage. A VR will be made 3-27 to assess AMC. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No person in charge with a Certified Food Protection classification in place at time of inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
PIC was not able to demonstrate how employees are informed of their responsibility to report and unable to name all of the required symptoms and diseases. CDI Sample policy given.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events - A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. No written procedures available. CDI a copy was given to PIC.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 employee drinks bottles stored on food items in reach in cooler. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) 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). -P Observed food employee not properly washing hands with soap water and paper towels for 20 seconds.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee not properly washing hands before preparing food, using clean equipment and utensils. CDI had employee wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 2 handwash sinks not accessible due to being used for storage. One sink was cleared for use. A 10 day verification will be made on 3/27.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash sink. CDI. Handwash soap was provided later during inspection.
6-301.12 Hand Drying Provision (Pf) Observed no paper towels to dry hands at handwash sink. Paper towels were provided later during the inspection. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) Observed cut cabbage in walk in cooler with mold and water dripping on it from condensation. CDI Cabbage was voluntarily discarded. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in walk in cooler and reach in cooler raw meats stored on/over ready to eat foods.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed multiple areas in walk in cooler with improper stacking order. They include but not limited to: Raw chicken stored over pork.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large beef cut in reach in cooler not stored in package or container.
A verification will be made on 3/20. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple food contact surfaces of knives and utensils not clean to sight and touch. A verification will be made on 3/27.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P
Utensils are not being sanitized after cleaning. All utensils instructed to be cleaned again. A verification will be made 3/20.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed multiple items in 2 walk in coolers not properly cooled within 6 hour time limit. They were cooked and placed in walk in cooler in the evening of 3/17/26 and temps were still 57 degree's on 3/18/26 at 3:00PM. The items included rice, pinto beans, pork products and beef products. CDI These items were voluntarily discarded.
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 . |
|
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
Observe chicken in steam table being hot held at 113 degree's F. CDI Chicken was voluntarily disposed of. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak/beef in 1st reach in display cooler reading 45 degree's F. The person in charge will turn the unit down to proper operating temperatures. A verification will be made on 3/20 |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed multiple TCS foods not date mark/labeled. No date marking system was in place. Discussion with PIC on when products were prepared was made and dates added to products. A verification will be made on 3/27 to check date marking. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P\
Observed boxed cleaners being stored on food products. Observed fly tape being stored on utensil rack with utensils. Observed spray pesticide being stored on food products. CDI products were rearranged.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Commercial use pesticide found in establishment. Product was discarded CDI |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) 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 multiple out temperature cooling foods in walk coolers not using proper cooling methods. CDI educated PIC on proper cooling methods and foods discarded that did not meet temperature requirements. |
|
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 containers of spices and seasonings not labeled with food name they were storing. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 food stored on floor in walk in cooler. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
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 multiple food scoop handles stored in non TCS food products. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces (C) Observed walk in cooler shelving showing wear with chipping rust and paint. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed food contact surfaces of stored clean utensils not clean to sight and touch. Observed nonfood contact surfaces of outside of food service equipment in kitchen and walk in coolers needing cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster lid not being closed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - 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 missing floor tiles in front of the walk in cooler in the meat prep room, and discolored/dirty ceiling tiles in the kitchen area. Observed missing ceiling tiles in several places. |