| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Observed multiple repeated Priority and Priority Foundation violations during inspection. More managerial control and staff training necessary.
10 day VR required.
Repeat. 1 pt.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
Observed both PICs unable to provide adequate employee health and reporting information for EHS when questioned during inspection. More thorough and frequent training necessary.
CDI - EHS provided updated employee reporting poster and agreement for staff to review and sign.
Repeat. 2 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed handsink by ovens entirely blocked and inaccessible.
CDI - PIC relocated items blocking handsink.
0 pts. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed jar of olives growing mold in prep RIC during inspection. Observed dented and bulging cans being stored with unadulterated cans in dry storage.
CDI - PIC voluntarily discarded olives. Dented cans marked to indicate they must be returned for credit.
Repeat. 1 pt. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw ground beef being stored above raw intact muscle beef in meat WIC during inspection.
CDI - PIC reordered storage.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple dishes being stored as cleaned while soiled with food debris. Observed hot water for sanitation at dish machine achieve a maximum temperature of 154F during inspection.
CDI - PIC removed soiled dishes from storage and placed in dish pit. Maintenance contacted during inspection. Dish machine observed sanitizing at 162F by end of inspection. All recently cleaned dishes sent back through machine for proper sanitization.
1.5 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
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
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
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 various wrapped portions of cheese in various prep units holding above 41F during inspection. All cheeses had been portioned on 10/25/25. EHS did not observe any additional out of temperature foods in the units the cheeses were stored in. After discussion with PIC, EHS determined cooling was the most probable cause of the improper temperatures. Observed prime rib cooling since 10/28/25 holding at 43F during inspection.
CDI - All out of temperature foods voluntarily discarded.
Repeat. 3 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tomatoes in grill prep over stacked and holding above 41F. Observed various TCS foods in fry prep holding above 41F during inspection. See temperature chart. Ambient in unit 42F-48F. All TCS foods in unit voluntarily discarded. Maintenance contacted during inspection. Unit to operate on time until repair.
72 hour VR required.
Repeat. 3 pts. EHS to instill Risk Control Plan upon follow up visit.
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 various food items all throughout kitchen area not baring labels indicating the date which they were opened or prepared. Observed cole slaw in dressing station baring a date of 10/15/25.
CDI - All items voluntarily discarded.
Repeat. 3 pts. EHS to instill Risk Control Plan upon follow up visit.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written TPHC procedures on site during inspection. PIC stated buffets are held on time. EHS did not observe buffets being utilized during inspection.
CDI - Procedures provided and filled out during inspection.
0 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 prime rib cooling from 10/28 and sliced cheeses portioned on 10/25 wrapped tightly with multiple layers of plastic wrap during inspection. All items had missed cooling window. Observed many items cooling from ambient while wrapped tightly in plastic wrap in WIC. All items were cooling below necessary rates.
CDI - All items that had missed cooling window voluntarily discarded. All actively cooling items unwrapped and moved to portions of the WIC with better air flow. All items began cooling hastily.
Repeat. 1 pt.
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed various boxes of food being stored on floor in WIF during inspection. Ensure all foods are stored at least 6 inches above the ground at all times.
Repeat. 2 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no waste receptacle at handsink near servers station. Ensure all handsinks are supplied with a readily accessible trash bin at all times.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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.
Observed low grout lines all throughout kitchen during inspection. Repair necessary.
Repeat. 1 pt. |