| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed food employee leave their work station and return to work with food. EHS intervened before the employee touched the food. -CDI- Food employee removed gloves, washed hands properly, then donned new gloves. (0 pts) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed squirt bottles being stored in the kitchen hand sink. -CDI- bottles were removed. (1 pt) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine dish machine actively being used that was producing a chlorine concentration of 0ppm. PIC called EcoLab to have the dish machine serviced. VERIFICATION REQUIRED***
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sticker residue on several containers coming into contact with the food contact surfaces of other containers while being stored as clean. REPEAT*** (3 pts)
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed 2 containers of chili marked 04/11/25 and 04/13/25 in the WIC above 41F. The chili was in large, deep, and closed containers. PIC stated that the chili had not been removed at any point throughout the day. The food items did not cool correctly. -CDI- PIC voluntarily discarded the food items. (0 pts)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw burger patties, ground bison, salmon burgers and turkey burgers above 41F in the low cooler drawers underneath the flat top grill. Also observed diced tomatoes and roasted red peppers above 41F in the salad flip top unit. PIC stated that the items had been holding in that unit overnight. PIC voluntarily discarded the necessary food items. REPEAT*** VERIFICATION REQUIRED*** (3 pts)
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed chili that had been cooling in the WIC in large covered plastic containers. Food did not cool properly. -CDI- PIC voluntarily discarded the chili. (0)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
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 several working containers of oils and spices without labels. Items shall be labeled when they rate no longer in their original containers. (1 pt) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed damaged gaskets on the low boy units in the kitchen area. -CDI- PIC provided receipts for repairs that will be done. |
|
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 slight build up of food residue on the FRP next to the fryer on the cook line. Increase cleaning frequency. Due to severity, no points deducted. (0 pts) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed nozzle attached to hose while under continuous pressure. -CDI- Water was turned off and pressure was released. REPEAT*** (1 pt) |