| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed no hot water at handwashing sink near three compartment sink. PIC stated that handwashing sink gasket needs repair and hot water has been shut off to sink. Cold water still functions. -0 points- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in flip top unit stored above the cold line and at temperatures between 45F and 49F. All other items below cold line were 41F or less. PIC has been advised to store TCS foods properly in flip top unit so cold holding temperatures can be maintained and lids can be closed. CDI - Items were placed on TPHC and will be discarded at end of dinner service. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 blue cheese dressing with a date mark of 10/1, marinara 9/17, and cooked pasta with a date mark of 10/12 in walk in cooler and reach in units. CDI - Items were discarded.
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 numerous cooked and opened items in walk in cooler, reach in cooler, and flip top unit without date marking. PIC stated that items were prepared day prior or earlier in week. CDI - Items were discarded. PIC has been advised to have more consistency with date marking of TCS foods in establishment. A date marking system has been established but needs to be consistent for all TCS foods. -REPEAT- -3 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 . |
|
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 large bin of flour or sugar without labels. -0 points- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected. Observed door sweep under door in need of repair. Light can be seen under door and into rear parking lot. Observed rear door not self closing. Repair door. -0 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 stored on top of ice machine in kitchen. Store ice scoop in a manner that does not cause contamination. -0 points- |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips in establishment for testing quat sanitizer at three compartment sink. Establishment had two rolls of pH testing strips. A verification will be conducted by 10/30/2026 to determine if establishment is in compliance. -REPEAT- -1 point- |
|
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 food splash, debris, and residues on shelving, under prep tables, on sides of cold holding equipment, and on outer surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed employee restroom without a self closing door. -0 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed pressure washer stored near three compartment sink in kitchen. Store pressure washer in area that will not contaminate food or utensils. -0 points- |