| 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 9/12/2026** -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 |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) 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). -P-/2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee rinse hands off in 3-comp sink, not using any soap or paper towels, for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly washed hands. **REPEAT** -2-
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 . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at BOH. -CDI- EHS provided signage. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food in prep units, RIC and WIC with no protective coverings. **REPEAT** -3-
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee using damaged gloves. Observed food employee rinsing off gloved hands. -CDI- EHS educated food employee on when to change gloves and food employee removed gloves and donned a new pair.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed celery in its original packaging stored in a container with RTE cut up peppers and onions. Observed 2 squeeze bottles stored in container with RTE cut up cabbage. -CDI- EHS educated PIC on proper food contact surface, items were relocated and contaminated items in containers discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
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. -CDI- PIC moved items to dish machine to be W/R/S. **POINTS NOT ESCALATED DUE TO IMPROVEMENT** **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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on inside of ice machine. Increased and more thorough cleaning frequency recommended. |
|
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 multiple items above 41F in prep units, RIC, and WIC. Observed ambient air of units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **IS BEING ISSUED TODAY** **REPEAT** -3- **3-DAY VERIFICATION REQUIRED BY 9/4/26**
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. -CDI- PIC properly labeled bottles. **REPEAT** -1- |
|
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 squeeze bottles with no labels. **REPEAT** -2- |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest in steam table water.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. **REPEAT** -2- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados (per PIC) with sticker still intact. **REPEAT** -0.5- |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knives stored on shelving above prep units.
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 hot water for storing in-use utensils below 135F. **REPEAT** -1- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying plates.
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean. **REPEAT** -1- |
|
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. Observed pooling/leaking water in bottom of one of prep units and ice buildup. Observed broken tops on prep units. |
|
49
|
1
|
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. Observed NFCS of thermometer in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- |
|
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 lowboy unit 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. |