| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 evidence of front hand sink being used as a dump sink with pizza sauce debris inside. CDI - Staff educated on use of hand sink. Hand sinks are designated areas for hand washing only. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed two spray bottles containing chlorine solution with concentrations of 10 PPM. CDI - PIC discarded solution and refreshed with new sanitizer measuring at 50 PPM. -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. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed large container of pizza sauce cooling in the walk-in cooler since previous day (according to date label attached). Pizza sauce temped at 44 F at beginning of inspection. CDI - PIC removed for voluntary disposal. -1.5-
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed salad station prep unit unable to maintain TCS applicable foods < 41 F. Ambient temperature measured 45 F+ according to its hanging thermometer. See temperature observation chart. Some TCS foods in the prep top and prep reach-in were placed inside 45-60 minutes prior to inspection while several other items were verified to have been left over in the unit according to their date labels. CDI - Today’s products were vented and brought to the walk-in cooler to cool down to < 41 F and remaining foods were voluntarily discarded by the PIC. PIC contacted refrigeration repair specialist. -1.5-
Verification visit is required.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 pork from 5/8/25 in the walk-in cooler. Discussion with the PIC revealed that today’s pull date for pork was not marked. CDI - Allowed the PIC to add pull date. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control.
Observed two containers of garlic in oil held out on TPHC since 11:00 AM with out time stamps. PIC was also unable to procure TPHC SOPs form. CDI - PIC voluntarily discarded containers of garlic in oil. EHS provided hard copies of TPHC (English and Spanish) and documents filled out during inspection. -0- |
|
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 (1) unlabeled sanitizer spray bottle. CDI - Spray bottle labeled. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 inefficient cooling methods on large bulk lidded containers of lettuce, grandma and pizza sauces in the walk-in cooler. EHS noted 0 degree F change after > 20 minutes. All products were densely packed. See temperature observation chart. (1) container of pizza sauce discovered cooling since previous day, according to its date label of 6/10/25. CDI - Pizza sauce cooling since yesterday voluntarily discarded, remaining TCS foods were removed, placed into deep ice baths and actively stirred using ice wands to ensure cooling towards < 41 F. EHS observed sauces and lettuce decrease 2-3 degrees F after 20 minutes. -1-
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. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food handler without proper hair restraint. Observed same food handler wearing a watch and dangling bracelet while preparing ready to eat pizzas. -0- |