| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee touch RTE samosas and bread with bare hands during inspection. CDI - Employee voluntarily discarded. Employee donned gloves for remainder of inspection.
0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
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 pint container being stored in and spray bottle being stored on handsink at front of kitchen. CDI - Employee removed.
1 pt. |
|
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 cooked milk based dessert cooling since 11:00 maintaining 108F at 12:45. Dessert did not achieve 70F by 1:00. Observed cooked potatoes in WIC cooling since 2/20/25 maintaining 51F during inspection. CDI - PIC voluntarily discarded all food.
1.5 pts.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed potato dumplings in grill prep unit and chutney with garlic cloves in it in sauce lowboy holding above 41F during inspection. CDI - PIC voluntarily discarded.
0 pts.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed samosas being held on time over grill with no label indicating when they began TPHC or when they must be discarded by. CDI - PIC labeled.
Repeat. 3 pts. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf
Observed establishment sprouting lentils in house without an approved variance or HACCP plan. CDI - PIC voluntarily discarded all sprouted lentils in establishment.
1 pt.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
Observed facility sprouting lentils in house without prior approval from regulatory authority. CDI - PIC voluntarily discarded all sprouted lentils.
1 pt.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooked potatoes in WIC cooling while in deep, covered containers stacked together. Observed cooked milk based dessert cooling outside of refrigeration for almost two hours. Both items missed appropriate cooling windows. CDI - PIC voluntarily discarded.
0 pts.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed lentils sprouts being stored in contact with a hand towel during inspection. CDI - PIC voluntarily discarded sprouts.
0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed multiple dispensing cups with no handles being stored inside crepe batters in flattop prep unit during inspection. CDI - Employee removed. EHS educated PIC on utilizing utensils with handles.
0 pts. |
|
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 debris at bottoms of almost all prep units, lowboy units, and reach in coolers/freezers during inspection. More thorough or frequent cleaning needed to preclude pest harborage.
Repeat. 1 pt. |