| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. PIC had food handlers certification. -1 point-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at rear handwashing sink near utensil storage. PIC states that supplies aren't available to fully stock handwashing sink with soap and is using soap from another handwashing sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to grill. PIC is using paper towels from other handwashing sink but does not have new roll to stock in use handwashing sink. PIC states that establishment does not have supplies to fully stock all handwashing sinks. A verification will be conducted by 10/29/2026 to determine that all handwashing sinks are fully supplied. -1 point- |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented can of Hormel chili stored in dry storage area. CDI - Can of chili was discarded. -0 points- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black and pink build up on rear ice machine as well as front ice machine near coffee bar. Recommend higher frequency and more thorough cleaning. -0 points- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carafes of oat milk, half/half, and 2% milk, left on bar top for customer use. All milks were between 49F and 51F. PIC stated that milks are left on counter top without temperature or time control, returned to refrigeration at end of breakfast service, and then placed on bar top again the following day until empty. CDI - PIC has been advised that TCS foods must be held at 41F or less or use procedures of TPHC. PIC has agreed to keep milk carafes in coffee bar reach in cooler to maintain temperatures of 41F or less. -1.5 points-
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened containers of salsa, liquid eggs, blue cheese and ranch dressings, cooked broccoli, cooked chicken wings, cooked chicken cutlets, cooked peppers, tomato sauce, breakfast sandwiches, guacamole, cooked potatoes, and oatmeal dressing in flip top units, refrigerated drawers, and walk in cooler without date mark. CDI - All items were discarded. PIC has been advised to establish a date marking system for TCS foods and has been given training material.
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 deli pepperoni with a date mark of 9/27 and hardboiled eggs with a discard date of 10/11. CDI - All items were discarded. -REPEAT- -3 points-
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed a plastic 16oz water bottle on chemical storage shelf used to store Fabuloso cleaning solution. CDI - Item was discarded. PIC has been advised to store chemicals in approved chemical storage containers and to label accordingly. -0 points- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Observed no thin probe thermometer in establishment. A verification will be conducted by 10/29/2026 to determine if establishment is in compliance. -0.5 points- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 unlabeled squeeze bottles of oils and other ingredients stored by grill and at coffee station. Observed unlabeled plastic storage containers of ingredients stored on prep surfaces. -REPEAT- -1 point- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water on prep top used to store forks and spoons with a water temperature of 84F. -0 points- |
|
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 abundant build up of food debris, residues, and food splash on inner surfaces of cold holding equipment and in gaskets. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |