| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. 2-103.11(A) - (P) Person in Charge. PIC shall ensure rules in the NC Food Code for food safety and handling are met. Observed no CFPM available during walkthrough of inspection, arrived after completion of walkthrough. Employee stated that cold prep unit was not working and TCS food was still stored in unit. TCS items in beverage cooler were not being cold held temperature of food items exceeded 70F in cold prep unit and were above 50F in beverage cooler. PIC must have active managerial control and ensure that food is served safely to the public. REHS gave employee action plan to keep cold food on 6hr TPHC procedure from 9:40a (time food arrived from commissary) to 3:40p, then to discard and refresh cold item from 3:40p to close. Will return to verify cold holding by 6/15/26, with possible intent to suspend permit if cold holding and cooling capacity isn't available |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manger. PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager available during arrival and walkthrough of inspection. CFPM arrived after completion. Have more staff certified. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. Observed cold prep unit was not working and TCS food was still stored in unit. TCS items (chicken, sauces, shredded cheese, cream) in beverage cooler were not being cold held temperature of food items exceeded 70F in cold prep unit and were above 50F in beverage cooler. REHS gave employee action plan to keep cold food on 6hr TPHC procedure from 9:40a (time food arrived from commissary) to 3:40p, then to discard and refresh cold item from 3:40p to close. Will return to verify cold holding by 6/15/26, with possible intent to suspend permit if cold holding and cooling capacity isn't available |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Observed cold prep unit was not working and beverage cooler not providing cooling or cold holding temperatures. TCS items (chicken, sauces, shredded cheese, cream) in beverage cooler were not being cold held temperature of food items exceeded 70F in cold prep unit and were above 50F in beverage cooler. REHS gave employee action plan to keep cold food on 6hr TPHC procedure from 9:40a (time food arrived from commissary) to 3:40p, then to discard and refresh cold item from 3:40p to close. Will return to verify cold holding by 6/15/26, with possible intent to suspend permit if cold holding and cooling capacity isn't available. |
|
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 of food ingredient not labeled. Provide labeling or identifying system. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 packaged to go containers stored on the floor. Keep these 6 inches above the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces. Observed cutting board at cold prep is damaged with deep scoring. Replace or repair so that surface is smooth and easily cleanable.
4-501.11 Good Repair and Proper Adjustment - Equipment. Observed cold holding equipment not working during inspection today. Have these repaired or replaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). Observed surface of cutting board discolored and buildup. Keep this clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Observed cleaning needed on ceiling to remove buildup. |