| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed back handsink blocked with trashcan at beginning of inspection. Observed can of stuffed grape leaves in back handsink and ice cubes in front handsink during inspection.
CDI - Trashcan and can of food moved. REHS reminded PIC that handsinks may not be used for any purposes other than handwashing.
1 pt. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed thermometer being stored while caked with food debris during inspection.
CDI - Thermometer probe cleaned.
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: 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 . |
|
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 chicken miss first cooling window. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Chicken voluntarily discarded.
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 pan of tzatziki holding at 41F during inspection. Employee stated tzatziki had been placed in unit at 11am.
CDI - Tzatziki moved to WIC to cool back down.
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 . |
|
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 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 container of blanched french fries bare two date labels during inspection. Observed container of spanakopita bare label with a prep date of 8/26/26 despite PIC stating it was made on 8/23/26. PIC stated employee had cut it earlier in the day, and subsequently changed the date label.
CDI - PIC verified which date label was correct on fries, and corrected date label on spanakopita.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 chicken cooked and cut prior to REHS inspection cooling while in deep, covered pans in WIC. Chicken did not meet proper cooling parameters. Observed cut lettuce cooling while in a deep, covered plastic bin in WIC. Observed blanched fries cooling while mounded on a sheet tray in WIC.
CDI - Chicken voluntarily discarded. Lettuce uncovered. Fries split between an additional sheet tray. Lettuce and fries observed cooling within parameters.
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 . |
|
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.
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 gasket in grill prep broken. Repair necessary. Observed piece of unsealed wood being used as shelving in back prep area. Replacement or sealing necessary.
0 pts |
|
49
|
0.50
|
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 debris build up in threaded piece of vegetable presser during inspection. More thorough cleaning necessary.
Repeat. 0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed light in WIC broken and unable to provide adequate light intensity. PIC stated repairs are already underway. Observed various employee phones on food prep surfaces during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods.
0 pts. |