| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT VIOLATION. -1-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed signage at hand sink stating “do not touch”. Image attached for reference. Employee advised that the hand sink had stopped functioning recently and facility is waiting on repairs. VERIFICATION IS REQUIRED.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed trash and stand stored in front of two hand sinks. CDI - Employee relocated trash and stand. REPEAT VIOLATION: -2- |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. - P. Observed prepackaged hoagie sandwich covered in blueish green build-up stored alongside rollers and hotdogs in the reach-in unit. CDI - PIC voluntarily discarded hoagie. -0- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed steak & cheese, taco & cheese and cheese taquitos on rollers holding below 135 F since 7:00 AM, according to employee. CDI - Products voluntarily discarded. REPEAT VIOLATION -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 opened package of hot dogs without date marking. Also observed whole milk held since 12/26/24 with intentions of holding the product until 1/17/25. CDI - Employee allowed to properly date the hot dogs and whole milk voluntarily discarded. REPEAT VIOLATION -1.5-
EHS and employee addressed date marking procedures and disposition.
For more information please visit: http://meck.co/FoodSafety 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. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed chicken wings thawing on counter during inspection. Thaw TCS foods under refrigeration, as part of the cooking process, or under running water that measures 70 F or less. CDI - Chicken wings put back in cooler. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 box of soda syrup on floor in back room. Store at least 6 inches off the floor. -0- |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observe packaged single service pizza boxes and box of straws stored on the floor not stored properly. REPEAT VIOLATION -1- |