| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed - No Written vomit and diarrhea clean up procedures available. CDI - EHS provided Vomit and Diarrhea clean up procedures. REPEAT.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine with a chlorine sanitizer concentration of 0ppm while in use. A verification will occur no later than 10/31/2026.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple (approximately six (6)) stacked clean bins with sticker residue on outsides, creating food contact surface contamination. Bins were pulled from clean racks and placed in wash compartment for corrective cleaning.
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 four (4) pans of cooked TCS food (baked chicken, Mac and cheese, yams) in WIC at temperatures ranging from 44F to 48F. Per conversation with PIC, some of these food items were prepared within the establishment on marked day of preparation (10/27, the day prior to inspection) and others were procured from other Sol Delish location. CDI - PIC voluntarily disposed of improperly cooled food items. EHS discussed cooling methods with PIC, including use of available ice wands, leaving covers off of cooling food, etc.
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 . |
|
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) empty can of unapproved pesticide (raid) stored with chemicals at three compartment sink. CDI - PIC voluntarily disposed of depleted unapproved pesticide. |
|
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 previously noted improperly cooled TCS foods. CDI - EHS and PIC reviewed cooling procedures; EHS provided cooling charts for ambient and cooked TCS foods.
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 . |
|
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 approximately six (6) salmon fillets thawing in refrigeration in WIC with packaging still intact. CDI slits were added to packaging. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed - Back door propped open during inspection. Keep door closed to minimize pest activity. CDI - PIC closed door.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several (greater than seven (7)) flying and crawling insects throughout kitchen. Utilize contracted pest controller to prevent pest entry and presence in establishment. REPEAT. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in undiluted sink and surface sanitizer bucket, in excess of 3100 ppm lactic acid. CDI - Sanitizer bucket was dumped out and remade with properly diluted sanitizer from three compartment sink sanitizer dispenser. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed multiple (greater than ten (10)) washed metal bins stacked while wet. Separate cleaned dishes to allow effective handling air drying. |