| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection. One of the owners of the facility, Trey Wilson, arrived on-site shortly after EHS's arrival, but observed the certificate expired back in December of 2024. None of the other employees present were CFPM's.
Ensure a CFPM is present at the facility during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written procedures for vomit and diarrhea cleanup for employees to follow. PIC stated that they used to have one up hanging on the wall, but thinks it may have fallen off.
CDI: EHS provided PIC with updated handout of written procedures for employees to follow in time of the event.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) 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 a container of unmarked food that was stored directly on top of six pans containing TCS food items for customer consumption. Food employee stated that this container of food is her lunch.
CDI: PIC removed the employee food to prevent contamination.
REPEAT VIOLATION. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed one food employee who entered from the back entrance door go straight into washing dishes at the 3-compartment sink without washing their hands first. PIC stated that this food employee is currently in training.
CDI: EHS advised to train all of their employees on proper handwashing procedures from Day 1 of hire to build good habits, and PIC educated food employee and employee washed her hands properly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed empty paper towel dispenser at the handsink next to the dish room.
CDI: PIC had employee refill with more paper towels immediately.
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign at the handsink in the front area, handsink next to the dish room, or at the handsink inside the single unisex restroom used by both employees and clientele.
CDI: EHS provided PIC with 3 handwashing signs and signs were posted at all handsinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chemical dish machine reading 0ppm when EHS went to test chlorine sanitizer. PIC called rep at ECOLAB and was given instructions on how to prime the machine while on the phone, to which EHS observed was still not reading anything on both EHS's chlorine test strips and PIC's chlorine test strips. PIC noticed there was large air pocket in the tube dispensing the chlorine sanitizer, and finnagled with the tube to get it flowing.
CDI: EHS observed chlorine dish machine was reading between 50ppm-100ppm once product was pulling through the tube. ECOLAB rep still making an on-site visit to ensure there are no issues with the connectivity from the chemical to the machine.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since violation was corrected. If observed as a repeat violation during next routine inspection, EHS will deduct full points. EHS advised testing chlorine sanitizer for this dish machine every single day to ensure multi-use equipment and utensils are being properly sanitized and dish machine is properly working.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 top layer of deli turkey cold holding in the make table above 41F (see temp chart); this item was not prepped today and EHS observed bottom and middle layers of the turkey inside the pan were temping at 41F or below.
CDI: Food employee voluntarily discarded top layer of deli turkey.
Observed house-made ranch cold holding in the make table above 41F (see temp chart). Observed deli container of house-made ranch and cambro of house-made ranch all made from the same bath, also cold holding above 41F inside the lowboy cooler.
CDI: PIC had food employee voluntarily discard all containers of house-made ranch, as items were not prepared today and not in the cooling stage.
Observed a couple TCS food items (house-made pesto, spinach) stored out at room temp on the counter area of the pizza station. PIC stated these items are not held on TPHC.
CDI: EHS explained TCS food items can only be held out at room temp if held under TPHC approval form, and filled out TPHC form with the PIC while still on-site for these items to be held for up to 4 hours; food employee stated that these two items were taken out of refrigeration at 8:30AM (less than 2 hours prior to EHS's observation) and PIC created time stamps for both items.
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
|
1.50
|
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 an opened jug of buttermilk without a date label, stored inside the WIC. PIC stated that they opened this yesterday.
CDI: PIC created date label with yesterday's date for buttermilk.
Observed a sheet tray of 2 cooked roast beef chubs without a date label, stored inside the WIC. PIC stated that they cooked these yesterday.
CDI: PIC created date label with yesterday's date for roast beef.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since only two TCS food items were observed without date labels. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points.
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 . |
|
33
|
0.50
|
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 large cambro (covered with tightly-fitting lid) full of pizza sauce stored inside the WIC, not meeting the cooling rate after 50 minutes had surpassed. Food employee had stated that she stored the cambro inside the WIC 15 minutes prior to EHS's first observation of the TCS item cooling, so still within the 4 hours to rapidly cool down to 41F. PIC stated that they usually utilize an ice bath to cool the large cambro down and take temps of the cooling food items before covering the containers and storing inside the WIC.
CDI: PIC transferred pizza sauce into three different shallow metal pans to rapidly cool down, and EHS observed pizza sauce was now meeting the cooling rate. EHS also provided handout for cooling TCS food items within 4 hour window, which includes other approved cooling methods for facility to try.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed many fruit flies near dish room and around dough containers. Observed live cockroach crawling on the floor from underneath a chest freezer.
CDI: PIC killed cockroach and removed from facility.
PIC stated that the facility has a contract with a professional pest control company that comes to service their pest control every two weeks. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 large cambro of dough stored directly on the floor inside the WIC.
CDI: PIC removed cambro off of the floor to prevent contamination. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee actively engaged in food prep without a hair restraint.
CDI: PIC provided employee with a hat and employee donned the hat to prevent contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few metal pans and plastic bins wet-stacked and stored on the clean dish rack.
CDI: Pans and bins were separated to allow proper air-drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed missing door handle on make table next to the pizza ovens.
PIC stated that they have a work order in to have the door handle replaced on this unit. |
|
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 soiled gasket in the lowboy cooler of the make table.
Increase cleaning frequency. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed the single unisex restroom missing a fully-covered waste bin. Cylindrical waste bin stored inside the restroom has an opened middle circle on the lid.
Obtain a fully-covered waste bin for safe disposal of sanitary products. |