| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Eating, Drinking, or Using Tobacco. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an opened can of soda on prep table. CDI: Soda discarded. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) When to Wash. Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee bring back dirty dishes and then proceeded to handle clean utensils to prepare an order. CDI: Food employee was educated and rewashed their hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed food employee wetting a wiping cloth at the handwashing sink. CDI: Food employee was stopped.
5-205.11 (A) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed rolling trash can that kept constantly being stored in front of handwashing sink. CDI: Informed PIC to remind employees to leave handwashing sink maintained accessible. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a couple of exposed food throughout the establishment uncovered. CDI: Covering provided. Improvement made with storage order. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Light cleaning is needed to the ice machine. Looking better today than last time.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some unclean utensils and bowls and pans on clean dish shelving throughout the establishment. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw shrimp and spicy pork bulgogi above 41F at the buffet due to some being overfilled and possibly commingled. CDI: Both sent back to cool down and new pans were bought out. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed TCS foods that were held on TPHC past the discarded time written on chart. Ensure procedures are being followed to properly discarded. CDI: Foods past the discard time was discarded and time was updated as food was being replenished. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed soap stored directly above clean utensils. CDI: Soap was move to be kept closer to the handwashing sink. |
|
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 cooked edamame cooling down at the buffet at 49-51F. CDI: Voluntarily discarded. Ensure rapid cooling methods are being used first to cool down and then brought out to the buffet. |
|
37
|
1
|
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 some working containers and squeeze bottles not throughout the establishment. Containers of soy sauce in the walk in cooler didn't have labels for the food items stored inside. Also, at the buffet area ensure food labels are accurate with what is being displayed.
3-601.12 Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed fish on the buffet line labeled as white fish but the actual name of it is swai fillet. White fish labeled was moved. |
|
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 a case of cabbage that had an opening on the bottom stored directly on the floor with some of the cabbage in direct contact with the floor. CDI: Discarded. Discussed with PIC to have food employees place case on prep table or rolling cart. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop was stored in a container of unclean water.
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 bowl with no handle in contact with food on dry storage shelving. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several trays, bowls, and containers wet stacked on clean dish shelving throughout the establishment.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed plates and bowls that were stored with food contact portion upwards at buffet and prep line. Provide a splash gaurd to the handwashing sink in between the prep tables, by large rice cooker by mop area, and at the prep sink by the ice machine. Observed utensils stored in an unclean location on side of cook line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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 some bus pans that were cracked that were being used to store clean and soiled dishes.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some bus pans that were cracked that were being used in the walk in freezer. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Low temperature dish machine maxed out at 118F. It shall reach atleast 120F. Will return to verify by 3/19/2026.
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. No sink and surface test strips were in good condition to properly test sanitizer. Establishment had sink and surface sanitizer strips but it wasn't registering due to strips being damaged. Will return to verify by 3/19/2026.
4-301.13 Drainboards (C) - rainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING. Observed soiled dishes on the floor in the warewashing area. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Provide a drain plug for the dumpster.
5-501.115 Maintaining Refuse Areas and Enclosures - Observed trash laying around the dumpsters. Keep this area maintained clean.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Sliding door the dumpster was left open. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Repair the wall behind the ice machine. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings stored with single-service bags and on drinks in back storage area. Observed cellphones and a speaker on prep tables. |