| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for cleanup when responding to vomit and diarrheal incidents.
CDI - EHS provided Mecklenburg County poster for vomit and diarrheal cleanup.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw veal stored directly on top of an insert container of RTE sausage in the cookline lowboy. REPEAT.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed the blade to the table mounted can opener blade to have an accumulation of food debris on the food contact surface. PIC stated it was from the day prior and employees forgot to wash it.
CDI - PIC placed can opener in dishwashing room 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 . |
|
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 a large bus bin of approx. 15-20lbs of cooked chicken wings in the WIC to be at 45-48F. PIC stated the chicken wings were cooked the day prior and cooled overnight.
- Observed 2 large containers of tomato sauce and meat sauce (approx. 20gal each) in the WIC to be at 55F and 70F, respectively. PIC stated both sauces were cooked the day prior and placed into the WIC to be cooled.
- Observed a container of buffalo chicken soup (approx. 15L/4gal) in the WIC to be at 70F. PIC stated the soup was cooked the day prior and placed into the WIC to cool sometime yesterday.
CDI - PIC voluntarily discarded all items.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a aluminum to go tray of cooked broccoli stored on top of the insert containers in the cookline opentop refrigerator at 46F. Cookline employee stated the item was from then night prior. REPEAT.
CDI - Voluntarily discarded
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed the large bus bins of various cooked pasta (5 in total) to not have any date marks indicating the date it was cooked. PIC and cookline employee stated the pasta was from the previous day.
- Observed the insert containers of various cooked pastas in the cookline refrigerated drawers that are from the same unlabeled batch in the WIC to not have date marks.
- Observed an insert container of diced grilled chicken in the cookline opentop refrigerator that was not provided with a date mark. Cookline employee stated it was cooked the day prior.
CDI - PIC date marked all items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed insert containers of cooked chicken, cooked meatball crumbles, and cooked sausage to be labeled with todays date of 2/24/25. Upon questioning the PIC and cookline employee both stated they had not cooked/prepared it today and they were from the day prior.
CDI - PIC relabeled insert containers with appropriate 2/23/25 date.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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 large containers of pizza sauce, meat sauce, buffalo chicken soup and a bus bins of cooked chicken wings that were all improperly cooled overnight (10+ hours). All items were observed in deep containers with large volumes of the respective foods and the lids on which does not allow for adequate air flow around the product. EHS advised that they must utilize the ice wands they have on site, cool with the lids off, and it must be in shallow containers/sheet pans to ensure the appropriate cooling rates can be achieved. REPEAT.
CDI - PIC voluntarily discarded all items not cooled properly.
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 . |
|
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 squirt bottles of various condiments and oils stored on a wall mounted shelf adjacent the cookline that were not labeled as to their contents. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the rear door to the kitchen propped open for the duration of the inspection.
CDI - PIC closed door. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed all food prep employees on site to not be wearing a head covering of any kind. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a clean knife stored in an unclean able crevice between the cookline prep table and the cookline opentop refrigerator lid.
CDI - Knife removed and placed into dishwashing area to be W/R/S. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed nearly all stacks of clean metal and plastic insert containers to be wet nested on the drying rack in the dishwashing area.
CDI - PIC separated containers to allow for appropriate air drying.
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 clean pot to be stored hanging directly over/on top of the basin of the handwash sink in the dishwashing area, subjecting the clean dish to potential contamination from splashing/hand soap.
CDI - Dish moved as no contamination was observed. |
|
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 the interior base of the RIF to be covered in an accumulation of food debris. |