| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 procedures for responding to vomiting or diarrheal events. CDI - A written procedure was provided to PIC. -0 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored with customer food on shelving in walk in cooler. -0 points- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at any handwashing sink in kitchen. CDI - Handwashing signs were provided by regulator during inspection. -0 points- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb chops stored above cooked chicken wings on speed rack in walk in cooler. Observed raw pork stored above cooked chicken wings on shelving in walk in cooler. CDI - PIC corrected storage order. Storage order instructional signage (for both walk in and reach in) were posted in facility. PIC has been advised to review procedures for storage order and to provide employee training. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
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). Observed no date marking of TCS foods in facility. TCS foods were not date marked in flip top unit or walk in cooler. PIC stated that items were prepared two days prior for weekend service. PIC allowed to date mark TCS food product(s). In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). -1.5 points-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
2
|
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 no labels on spray bottles stored in kitchen and in dining area. PIC identified contents to be cleaner and sanitizer. CDI - Spray bottles were labeled with name of contents.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored with dry goods and food on shelving in kitchen. CDI - Sanitizer was moved to designated chemical storage area. -REPEAT- -2 points- |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functioning thin probe thermometer in establishment. A verification will be conducted by 10/27/2025 to determine if establishment is in compliance. -REPEAT- -1 point- |
|
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 unlabeled squeeze bottles and dry storage containers of ingredients throughout facility without labeling. -0 points- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed can goods and containers of sauces stored in cabinet that is less than 6 inches above the floor. -0 points- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 utensils stored in water with a temperature of 83F. -0 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed mechanical dish machine not functioning. Establishment is using three compartment sink to wash, rinse, and sanitize utensils and equipment.
4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed Craftsman brand storage locker in kitchen being used to store canned and dry goods. Storage locker is not sealed to the floor nor elevated. PIC has been advised to replace storage locker with equipment (such as slotted shelving) that is at least 6 inches above the floor.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" waffle maker stored on shelving in kitchen. Remove "household use only" equipment and/or replace with equipment that is ANSI certified. -0.5 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring DDBSA or chlorine based sanitizers. Establishment uses DDBSA at three compartment sink and chlorine at mechanical dish machine. DDBSA sanitizer was checked using regulator's test kit and found to be in compliance. A verification will be conducted by 10/27/2025 to determine if establishment is in compliance. -0.5 points- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed no lighting under hood system at cook line. Multiple light bulbs were missing and remaining light bulbs were not functioning. Repair/replace lights and provide at least 50 foot candles of lighting intensity at food prep surface. -0.5 points- |