| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 personal employee beverage stored on shelving unit above refrigerated prep top. CDI - Food handler removed and discarded beverage. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed dried food debris accumulated on potato slicer and blade of can opener. Both utensils were not used today and stored as clean.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 3x soda guns and their nozzles with heavy black biofllm build-up at the bar.
CDI - PIC instructed employees to remove/break down all equipment to be washed, rinsed and sanitized. -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
|
1.50
|
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 shredded cheddar cheese, cream cheese and hard boiled eggs cold holding > 41 F inside prep top. Refer to temperature observation chart. EHS noted cream cheese contents filled above the brim. Per food handler, foods had been filled at the prep top at 7 am. CDI - All items were transferred to the walk-in cooler to cool down to < 41 F. Points scaled back due to improvement from previous inspection. -1.5-
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 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking. (Pf). Observed no date label for cooked shrimp made yesterday and stored in the walk-in cooler. CDI - Food handler added date label to container.
REPEAT VIOLATION: 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 (12/9-12/15), canadian bacon (12/12-12/18), cherry halves (12/12-12/18), shallot sauce and lettuce (12/10-12/16) expired and being held in the facility for resale. Observed cut cantaloupe and honeydew with date labels extending past 7 day requirement (12/12-12/19). Discussed with food handler and PIC that these were expired as they should have been discarded on 12/18. EHS also observed diced ham and hashbrowns which were incorrectly date labeled as their dates also extended past the 7th day (12/14-12/21 and 12/15-12/22). CDI - EHS reviewed date marking, pull/thaw and FIFO procedures with food handlers and PIC. All expired items voluntarily discarded by PIC and those which were incorrectly labeled were allowed to be date marked accordingly. -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. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes. - Pf. Observed raw steak, raw salmon and raw grouper reduced oxygen packaged (ROP’d) at the facility stored in two walk-in coolers and one reach-in freezer. Most steaks and fish ROP’d on 12/18/25. EHS discovered several ROP’d salmon and grouper from 12/16/25. Facility does not have an approved HACCP plan. Food handler explained that these items are portioned, vacuum sealed and only held for resale for 2 days. CDI - Instructed food handlers to remove foods from packaging. Foods ROP’d on 12/16/25 were voluntarily discarded. Facility will disconintue practice as a HACCP plan will need to be submitted and reviewed to ensure all safety parameters.
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. - P/Pf. Observed fish (salmon and group) that was ROP’d in the establishment and stored inside of two walk-in coolers on 12/16/25 and 12/18/25. EHS explained that they can utilize 10k OTR Fresh fish bags instead, this is not considered ROPing and is acceptable. CDI - PIC instructed food handlers to remove foods dated 12/18/25 from packaging and discard ROP’d product from 12/16/25. -1-
Discussed with PIC and food handler about ROPing 48 hours without a variance in which packaging must be labeled with the production time and date and be held at 41 F or less during refrigerated storage. Staff communicated that they would discontinue vacuum packaging foods.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-
sanitation. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf). Observed sausage links thawing in container of stagnant water in the prep sink. Sausage links temped at 56 F. CDI - Food handler instructed to transfer food to the walk-in cooler. -0- |
|
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 1 bucket of sanitizer registering at < 100 PPM quat. Also observed multiple wiping cloths being stored at prep table. CDI - Sanitizer discarded and refreshed with solution of 200 PPM and wiping cloths removed. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed three non-functional cold holding units. Repair. -1-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple heavily scored cutting boards, 1 in use and remaining stored in the facility. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 heavy ice accumulation along edges of all 4 doors of standing freezer. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 bottom corner wall tile below hand sink missing. Repair.
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing ceiling tile above prep sink at the cook line. -0- |