| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not have restrictions and exclusions and PIC unable to answer questions about EHP. -CDI- EHS educated and provided handout. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- Observed multiple risk factor violations at time of inspection, PIC not able to answer EHS’ questions about ingredients of items or why items were out of temperature, or questions about solution in spray bottle labeled “sanitizer”. When EHS asked about test strips for bottle, PIC offered EHS test strips for chlorine, when contents were clearly not chlorine. PIC stated solution was used for cleaning walls behind cook line. EHS used quaternary test strips and observed test strips turn a dark blue color but not able to verify if contents were quaternary sanitizer. PIC did not have CFPM. **10 DAY VERIFICATION REQUIRED** -1- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
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 V&D cleanup procedures. -CDI- EHS provided handout. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed heads of lettuce above RTE chicken and commingled with washed produce.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed cooked lengua stored in front of raw bacon in cold drawers. -CDI- PIC corrected storage order. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed cutting board stored as clean behind faucet handles of 3-comp sink with water dripping from air condition unit onto cutting board. Observed container stored as clean with greasy residue. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -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: 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units, cold drawers, and RIC above 41F. Observed ambient air of prep unit and cold drawers above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY 8/14/26** **IS BEING ISSUED TODAY** **REPEAT** -1.5-
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date mark on mushrooms, cabeza and pork cheek in cold drawers and pico de gallo in prep unit. -CDI- PIC voluntarily discarded items. -0-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed toxic spray bottle, and pine sol stored next to/over clean dishes. Observed bleach and degreaser stored next to maseca and sugar. -CDI- PIC corrected storage order.
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 spray bottle labeled “sanitizer”. When EHS asked what it was used for, PIC stated it was used to clean the walls behind the grill. EHS asked PIC if he had test strips and PIC provided chlorine test strips when contents were clearly not chlorine. EHS used quaternary sanitizer strips to test the concentration and test strip turned blue, therefore, EHS not able to verify contents and PIC unsure. **3 DAY VERIFICATION REQUIRED BY 8/14/26** **PROVIDE PROOF OF ORIGINAL CONTAINER AND PROPERLY LABEL BOTTLE ACCORDING TO CONTENTS OF ORIGINAL CONTAINER AND ENSURE IT IS BEING USED PER MANUFACTURER’S INSTRUCTIONS** |
|
37
|
0
|
Food properly labeled: original container |
No |
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 squeeze bottles missing labels. -0- |
|
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 doors and windows open throughout entire inspection. **REPEAT** -2-
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0- |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed heads of lettuce on MFU. All fruits and vegetables must be washed prior to placement on MFU for service per permit conditions. Store excess unwashed fruits and vegetables at commissary. **REPEAT** -1- |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic ramekin being used as scoop in birria meat. Observed tong handle touching in raw meat.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching ice. **REPEAT** -1- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed bottle labeled sanitizer. PIC stated that contents were for cleaning wall behind grill. Observed PIC only had test strips available for chlorine sanitizer when contents were clearly not chlorine. EHS used test strips for quaternary sanitizer and test strips turned blue indicating concentration was too high if contents were quaternary sanitizer. **10 DAY VERIFICATION REQUIRED** **OBTAIN PROPER TEST STRIPS OR ENSURE ITEM IS BEING USED PROPERLY PER MANUFACTURER’S INSTRUCTIONS AND PROPERLY LABEL CONTAINER** -0.5- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed hot water at 97F. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no cap on water outlet. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee headphones stored over napkins. Observed employee bag stored over flour, sugar and other items. -0- |