| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
REPEAT
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed food container of adulterated chopped lettuce in reach in cooler. CDI - PIC voluntarily discarded container of chopped lettuce. |
|
15
|
1.50
|
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 a bag of onion and lemons stored on top of raw steak and raw pork along with gallons of milk co-mingled all on the same shelf. CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stainless steel containers and utensils with built up food debris on food contact services in storage cabinets. CDI - PIC moved all the items back to 3-comp-sink to be W/R/S again.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed counter top steam unit with chili and gravy hot holding below 135F from yesterday. CDI - PIC voluntarily discarded both containers of foods. See emp chart.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
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 in C/H cabinet container of mushrooms 2/17/25-2/30/25, four containers of waffle batter 12/22/25-12/25/25 incorrectly date marked. PIC was able to accurately determine the correct dates for items in question and allowed to properly date marking.
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
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed 4-hour TPHC board with time stamp of 6:00am-10:00AM. Time of inspection started at 12:30PM CDI - PIC voluntarily discarded basket of eggs above grill area. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT
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 scoop handle submerged inside hash browns in flip top unit. CDI - PIC removed scoop.
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 two in-use knives being stored wedged between flip tip lid and shelving. CDI - PIC moved items to dish machine. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cold drawer gaskets with black grease build up and lower shelving of RIC with pooling yellowish water. Increase frequency of cleaning. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 several plastic food containers above 3-comp-sink with date marking stickers still attached. CDI - PIC moved items to 3-comp-sink. |