| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
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.
Observed boxes of potatoes being stored in front of handsink in back prep area during inspection. CDI - PIC moved to appropriate location.
0 pts. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed hotel pan of short ribs in sautee prep, container of au jus in fryer prep, and container of bolognese in WIC uncovered during inspection. Ensure all food is properly protected while in storage.
0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine dispensing sanitizer at 0ppm chlorine during inspection. Container of sanitizer was very low. CDI - PIC tilted bucket to allow racking arm to reach product. Machine dispensing at 50ppm chlorine. Facility did not have back up container, PIC stated it is being delivered on 5/8/25. PIC is confident they have enough sanitizer to get through dinner service, and will acquire some from a neighboring facility if need be. EHS informed PIC if they run out of sanitizer before new product is received, they shall either voluntarily close, or serve all guests on single use items and w/r/s all kitchen utensils in three compartment sink.
1.5 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken stock, meatballs, and mashed potatoes in steamwell holding below 135F during inspection. See temperature chart. CDI - PIC voluntarily discarded. Steamwell turned up.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in salad prep holding above 41F during inspection. Ambient in unit 47F. Observed TCS foods on right side of fryer prep holding above 41F during inspection. See temperature chart. All out of temperature foods voluntarily discarded, maintenance contacted during inspection. Units to operate on TPHC until they are repaired. 72 hour VR required.
Repeat. 3 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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed raw tuna thawed while sealed in removed oxygen packaging during inspection. Packaging clearly stated it must be removed from packaging before thawing. CDI - Employee cut open all packages.
0 pts. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 multiple shaker bottles and hotel pans storing spice mixes not baring labels indicating its contents. CDI - Employee labeled.
0 pts. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple boxes of potatoes being stored directly on the floor in back prep area during inspection. CDI - PIC moved to appropriate location.
Repeat. 2 pts. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
4-502.11(A) Maintain utensils in good repair.
Observed RIF portion of RIC on main line frozen over during inspection. Various pieces of equipment throughout facility broken and out of commission. Observed strainer used to dust cocoa powder on dishes heavily damaged. Repair, replacement, or removal necessary.
Repeat. 1 pt. |
|
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 under grill unit, salad prep, and fryer prep littered with food debris during inspection. More thorough or frequent cleaning needed to preclude pest harborage.
Repeat. 1 pt. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed various cracked floor tiles throughout main prep line during inspection. Replacement or repair necessary.
Repeat. 0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drink being stored on prep table at beginning of inspection. CDI - Employee moved to appropriate location.
0 pts. |