| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
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 the following priority and priority foundation items during the inspection: Hand washing, chemicals (storage, label and sanitizer concentration), improper cold and hot holding temperatures. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1-
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with 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. No CPFM onsite during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
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.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
2-301.15 Only wash hands in handwashing sink. - Pf.
Observed employee wash hands for under 5 seconds using only water at the 3-compartment sink. Employee then transitioned into donning new clean gloves to prepare food. Employee coached and redirected to wash hands at hand washing station. Same food employee observed moments later handling personal cellular device, place the device inside right pocket and resume food handling without hand washing. CDI - Employee redirected to hand wash. -2-
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. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). Observed sink & surface solution at 0 ppm at the warewashing basin. Sink & surface product from dispenser pulling 0 ppm. CDI - EHS educated the PIC and the PIC made fresh sanitizer using bleach + water which is now at 50 ppm.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed purple chemical substance in spray bottle labeled as sanitizer. Discussion with food handler revealed that this chemical is used to sanitize both dining tables and food contact surfaces at kitchen prep stations. Chemical was identified as fabuloso. CDI - Educated employees on using appropriate sanitizer at food prep areas that can be measured with sanitizer test strips. Facility will utilize bleach sanitizer manually made at the 3-compartment sink. -0-
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. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed fried rice and hibachi noodles in warmers temping 105-108 F. CDI - PIC voluntarily discarded the noodles and reheated fried rice 165 F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ/ |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed malfunctioning prep reach-in unit holding case of 15 dozen raw shelled eggs at 50 F. While exterior thermostat read 40 F, unit’s ambient temperature was recorded at 50 F. Discussion with food employee revealed the eggs had been cold holding in the unit > 4 hours. Two recently pulled bags of broccoli were inside the unit thawing. Refer to temperature observation chart. CDI - Bags of broccoli brought to the standing reach-in unit for proper thawing. Raw shelled eggs voluntarily discarded by employee. Employee contacted refrigeration repair technician and scheduled assessment for tomorrow 10/7/25. Facility instructed to not store TCS foods in prep reach-in unit until repairs complete and unit’s internal cold holding is restored to < 41 F. -3-
Verification visit is required.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
28
|
1
|
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 with liquid inside and not properly labeled. CDI - Food handler identified chemical as degreased and labeled the bottle.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed super citrus degreaser container stored on top of boxes containing soda syrup. CDI - Chemical removed to prevent contamination.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed bottle of Tylenol stored along side food and food service equipment on expo shelving above prep unit. CDI - Medication moved to office. -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 small flies congregating at can wash and large flies present in dining room. Contact PCO for treatment. -0- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with no hair restraint and no beard guard preparing food. -0.5- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use soiled wipe cloth stored on prep top cutting board. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket at left door of prep reach-in unit. Replace.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep top cutting board heavily scratched and scored. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed shelving racks left and right of cookline and surfaces underneath flat top grill with heavy greasy oil and food debris. Increase cleaning frequency and maintain clean. -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaks at pre-rinse of 3-compartment sink. Repair. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 the following areas with heavy debris and in need of cleaning: Mop sink area, flooring and stainless steel wall panels behind flat top grill, FRP walls bottom left of 3-compartment sink. Increase cleaning and maintain clean. -1- |