| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken removed from original package stored above ready to eat items in the walk in freezer. Once removed from original packaging, storage order applies.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables and fruits stored over ready to eat foods in the walk in cooler. CDI- Unwashed produce relocated to another shelf to achieve proper storage order. Unwashed produce must be stored separate from washed produce and ready to eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P Observed house made sauce in containers with scoop on tables not switched between customers. Manager stated that sauces are kept out at tables for 4 hours for all customers that come in and sit at the table throughout that time period. CDI- All used containers of sauce pulled from service. EHS recommended bringing sauces upon request. Sauce containers must be changed after every customer. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed eggs being cooked 145F. Eggs were 130F when temped. Eggs are cooked, cooled and reheated to 145F per SOP. Eggs are held at 145F in hot well unit used for service. Eggs are to be reheated to 165F within 2 hours and held at 135F for the duration of the day. EHS observed eggs reheating, temp was 127F. Hot well unit was set to 145F. CDI- Eggs replaced and reheated to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and pork in prep top on line holding above 41F. CDI- Discarded. Observed blanched bean sprouts holding at 80F on line. Bean sprouts are to be cooked to order. CDI- Discarded. Observed house made chili oil held out at room temp. Containers of chili oil were dated 12/1/25 and had been held out since then. Chili oil is made with chopped and cooked yellow onions. CDI- All containers discarded. Chili oil must be held under refrigeration for no more than 7 days.
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed hot brined cabbage held for per 7 days. EHE reviewed SOP. Per policy hot brined cabbage is to be held for 3 weeks. Observed house made chili oil dated 12/1/25. Chili oil has chopped and cooked yellow onions. Chili sauce may not be stored for over 7 days. Per SOP chili oil shelf life is 3 months.
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
|
0.50
|
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 pork and chicken salad placed in tall reach in with lids on and stacked cooling at a rate of .03. Observed crispy rice in walk in cooler covered and stacked cooling ant a rate of .05. Items were made recently and have several hours to cool. Items vented and placed in ice baths.
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 . |
|
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 metal panel broken on low reach in unit on front line. |
|
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 front line prep top in need of cleaning. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflip preventer for cross connection with hose spouts attached to mop sink. CDI- Hose connector removed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 floors in need of cleaning under and around equipment on front line. |