| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed two hand washing sinks without hand towels. CDI - PIC replenished stations with disposable towels. -2- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed recently reheated palak chicken temping at 150 F. CDI - Food was placed back to stove top and reheated > 165 F. -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods inside large prep top and two door upright reach-in cold holding above 41 F. Refer to temperature observation chart. From discussion with PIC, foods in the large prep unit were from last night and foods in the upright reach-in were placed into cold holding since 10:45 AM. Both units verified in good repair as other foods were temped at < 41 F. CDI - All foods since previous day voluntarily were discarded, remaining transferred to the walk-in cooler/reach-in freezer for rapid cooling towards < 41 F. -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 onion sauce prepared on 8/22/25 with incorrect date label of 8/19-8/25. CDI - Reminded that today is last date of use and llowed food handler to properly date label food. -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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable spray bottle containing degreaser, per discussion with food handler. CDI - Spray bottle labeled. -0- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed two packages of raw chicken left thawing unattended at the prep sink drain board. CDI - Food handler instructed to put products under cold running water at the prep sink. -0- |
|
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 several unlabeled squeeze bottles and shakers throughout the kitchen prep areas. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed open bowl containing mukhwas (mint refreshers) stored at cashiers stand next to touchless payment system. CDI - PIC removed mint refreshers. -0- |
|
40
|
0.50
|
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 all food handlers preparing foods without a hair restraint. -0.5- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
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 a small container used as scooper submerged inside raita sauce in small prep top. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed left door of upright reach-in unit in disrepair. Repair.
REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large prep unit with heavily scored and stained cutting boards. Points scaled to half demerits for improvement. -0.5- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 ice building up on beverage cooler vents and accumulation of food debris in large prep top. Increase cleaning and maintain clean. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 several floor tiles at front prep station in disrepair and missing. -0.5- |