| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple risk factor violations during inspection. **10 DAY VERIFICATION REQUIRED BY 5/24/2026** -1- **REPEAT**
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. Observed PIC unable to answer EHS’ questions about EHP. -CDI- PIC located copy provided at previous inspection, educated PIC and food employees and all employees signed at time of visit. **REPEAT** -1-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B), (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handling raw carne asada and then go to handle spice containers, date marking stickers, and pen without washing hands. Observed food employee handle raw fish and then go to handle water handle on coffee machine without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC replenished paper towel supply. -0- |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon in container with RTE ham. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items in RIFs, RIC, prep units and WIC with no protective coverings. **REPEAT** -3-
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed peppers stored over RTE beans in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee using gloves to handle raw chicken and begin to handle spices, date marking stickers and other items without discarding gloves. Observed food employee handle raw fish and then begin to handle water nozzle of coffee dispenser without discarding gloves. -CDI- EHS educated food employee on when to discard gloves and food employee discarded gloves and cleaned off contaminated items. |
|
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 food debris on dishes stored as clean. Per PIC, some items not in use. -CDI- PIC moved items to dishpit to be W/R/S. Items not in use must be stored clean or removed from facility. **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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all items in top of meat prep unit above 41F, items on bottom of unit were at proper temperatures. Observed potatoes for pupusas and raw carne asada above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **3 DAY VERIFICATION BY 5/15/26** **PIC TO NOT USE TOP OF PREP UNIT UNTIL REPAIRS CAN BE MADE**
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 multiple items past date mark, missing date marks, or improperly date marked. Improperly date marked items: Whole black beans and refried black beans 5/7-5/14 (discard should be 5/13), hot house pickled onions 5/13-5/20 (discard should be 5/19), cut cabbage 5/6-5/13 (discard should be 5/12), 2 queso’s 5/8-5/15 (discard should be 5/14), salsa verde 5/6-5/13 (discard should be 5/12), Items past date mark: elotes 5/3-5/9, beef soup and chicken soup 5/6 (discard 5/12), black beans 5/7 (discard 5/13), chicken 4/26 (discard 5/2), No date mark: cooked carrots, fried chicken, repollo, house hot pickled onions, heavy whipping cream, ribs, queso fresco, and ham. -CDI- PIC voluntarily discarded all items without date marks or past discard date and properly date marked items improperly date marked. **REPEAT** -3- **ITS BEING ISSUED TODAY DUE TO REPEAT VIOLATIONS** -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 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 spray bottle with no label. -CDI- PIC voluntarily discarded. -0- |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 multiple squeeze bottles and containers with spices on cook line with no labels. **REPEAT** -2- |
|
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 not fully closed. Ensure door is closed to protect establishment from insect or rodent entry. **REPEAT** -2-
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 dead pests on wall near dish machine power box. Observed flying pest. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 oil stored on floor in dry storage area. **REPEAT** -1- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in no sanitizer water. -CDI- EHS educated PIC on proper storage of in-use wiping cloths. -0- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. Ensure to remove stickers prior to washing. -0- |
|
43
|
0.50
|
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 handle stored inside cut cabbage touching food.
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 ice scoop handle touching ice.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water for storing in-use utensils at 73F. **REPEAT** -0.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5- |
|
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 napkins stored on floor in dry storage area. **REPEAT** -0.5- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout no longer smooth and easily cleanable. Resurface or replace.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust buildup on bottom shelves of 2 prep tables. Observed rusted shelving throughout in need of replacement. Observed shelving used to store clean dishes that had been spray painted. **REPEAT** -1-
4-501.11 Maintain equipment in good repair. Observed broken door handle gasket at RIF near WIC. Observed door on prep unit #1 not properly closing. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 tops and sides of equipment in need of cleaning throughout, especially cooking equipment and shelving in need of cleaning throughout. Observed NFCS of squeeze bottles in need of cleaning. Observed dark growth inside of sanitizer tubing at 3-comp sink. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked floor tiles at FOH near cook line. Also observed multiple missing baseboards throughout the facility (Kitchen, back storage room, and WIC).
6-501.114 (A) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed broken RI unit and lowboy being used for storage. Observed other items not in use. Observed plates and some cold pans that per PIC were no longer in use. Remove any items no longer in use. **REPEAT** -1-
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris buildup on tops of paper towel dispensers. Observed food debris and water on floors. Increased and more thorough cleaning frequency recommended.
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 most lights with no light shields and one light shield hanging down, not fully intact. Replace. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shields missing throughout.
6-303.11 Provide required lighting intensity. Observed low lighting in some areas, like above prep units. **REPEAT** -0.5- **POINTS NOT ESCALATED DUE TO LIGHTING BENEATH HOOD BEING REPLACED** |