| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed employee handle raw chicken, doff gloves, and don new gloves to handle RTE food without washing hands in between glove change.
CDI - EHS coached PIC and employee.
0 pts. |
|
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 cans being stored in conjunction ith unadulterated cans in dry storage area.
CDI - PIC removed to be returned for credit.
0 pts. |
|
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 chili cooling in WIC since 7/31/25 holding at 44F during inspection.
CDI - Chili 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 raw chicken in protein RIC holding above 41F during inspection. See temperature chart. Chicken was stocked outside of the bounds of air curtain. Observed all TCS foods in control prep holding above 41F during inspection. See temperature chart. Ambient in unit 68F. PIC stated breaker had tripped, turning unit off.
CDI - Raw Chicken moved to be within the bounds of air curtain. Control prep turned back on and allowed to cool down. All TCS foods that had been stored in unit overnight voluntarily discarded. All TCS foods recently stocked moved to WIC to cool down. Ambient in unit dropped to 45F by end of inspection.
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 . |
|
24
|
1.50
|
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.
Observed no written procedures for TPHC on site for items held on time, such as raw chicken, raw fish, salad dressings, and onion straws.
CDI - Forms provided and filled out during inspection.
1.5 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chili cooling since 7/31/25 in WIC in a deep, covered plastic container during inspection. Chili had missed cooling window. Observed tomatoes cut at 10:15am not placed into cooling until 11:30am, while in a deep plastic container. Observed cut lettuce cooling in WIC while in a deep, covered plastic container.
CDI - Chili voluntarily discarded. Tomatoes moved to sheet pans in WIF to rapidly cool. Lettuce container uncovered to promote rapid cooling.
Repeat. 1 pt.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed various boxes of food being stored directly on floor in WIF during inspection.
CDI - PIC placed boxes in appropriate location.
1 pt. |
|
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 shelving in WIC heavily rusted. Observed gasket in fryer RIC torn. Repair or replacement necessary.
0 pts. |