| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety not in compliance yet.
EHS observed no certified food protection manager onsite upon REHS arrival. Per conversation with PIC, usual CFPM (Andrea Butler) had designated PIC as person in charge prior to departure. PIC demonstrated knowledge by answering questions during and after inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed team member recontaminate their hands by turning the faucet off with their barehands. No other handwashing violations were observed at time of inspection.
CDI- REHS educated team member on proper handwashing, followed by team member washing hands properly. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. CDI -EHS provided and placed handwashing stickers in English and Spanish. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) recently cooked batch of fried chicken at a temperature of approximately 122F in fryer basket. Observed shrimp and fish holding between 123F and 127F after being cooked at fryer CDI - Food employee reheated items in fryer prior to serving to customers.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) nearly depleted bottle of household pesticide with spray wand stored at chemical storage beneath three compartment sink. Per conversation with PIC, pesticide was used on exterior of MFU to prevent pest entry. CDI - PIC voluntarily disposed of depleted pesticide. Do not store unapproved chemicals or pesticides on mobile food unit. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
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 available during inspection. A verification will occur no later than 10/11/2025. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed all windows open on MFU during inspection. Provide screens for all opening to MFU. REPEAT.
Note: No escalation in point deduction; no active pest entry was observed on MFU at time of inspection. Provide insect screens, mesh nets or other form of barrier at open doors and windows to prevent pest entry. |
|
39
|
1
|
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 three (3) sealed boxes of food (slacking French fries, dry pasta boxes) on floor of MFU. Observed one (1) bin of sauce bottles stored on floor of MFU. CDI - EHS elevated bin to available shelving. Elevate all foods other than unopened hermetically sealed cans and beverages. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) bin of clean equipment (tongs, spatulas, etc.) stored on floor of MFU adjacent to fryer. CDI - Food employee elevated equipment to top of oil bin to prevent potential contamination. |
|
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. Observed 2 fryers with no front panels and exposed flames. Repair as needed. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed lactic acid based disinfectant (labeled for non food contact surfaces) at chemical storage. Observed chlorine test strips with no supply of chlorine sanitizer stored on MFU. A verification will occur no later than 10/11/2025. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at peak temperature of 82F. A verification will occur no later than 10/11/2025. |