| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
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./5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed items stored in handsink at bar area. All drinks (alcoholic and non-alcoholic) are dispensed from the bar area. Ensure to maintain desginated handsinks accessible and stocked with soap and paper towels. -CDI- PIC removed items and cleaned sink.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at sinks at bar. -CDI- EHS provided signage.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at BOH and one of the handsinks behind the bar. -CDI- PIC replenished paper towel supply. -1- |
|
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 multiple items above 41F in multiple units and ambient air of some units above 41F. Refer to temperature chart. Per PIC, lunch rush was occurring and tops were opened on prep units and some items were out for cleaning and during delivery/unpackaging items. PIC also discovered that temperatures of units had been slightly increased. -CDI- PIC moved items to RIF to cool back down and was able to lower temperatures of units and ambient air lowered and temperatures of items started to decrease. Ambient air of all units observed at 41F or below by end of 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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date marks on wings and meatballs in cold drawers, and salsa in sauce cooler. Observed sliced tomatoes date mark 10/5-10/12 (discard should be 10/11). Per PIC, all items prepared in last 1-2 days. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed quaternary sanitizer above 500ppm. Sanitizer concentration was so high that test strip was blued out. PIC stated this sanitizer is used on FCS. -CDI- PIC diluted to 400ppm.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 toxic spray bottles with no label. -CDI- PIC properly labeled items. -0- |
|
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 sliced tomatoes cut today cooling in lowboy cooler in a densely packed container with a lid. Observed raw chicken cut up today cooling in cold drawers at a low rate in a densely packed container with a protective plastic covering. -CDI- EHS educated PIC on proper cooling methods and items separated into smaller, flatter quantities, lids removed and moved to RIF to facilitate rapid cooling. -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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed chicken tenders sitting out at ambient air. Per PIC, items were defrosting. -CDI- PIC placed items under refrigeration. -0- |
|
37
|
0
|
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 some squeeze bottles in prep unit and at cook line, as well as spice shakers with no labels. -0- |
|
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 a couple of flying pests. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prpe with wrist watch. -0- |
|
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 lowboy freezer not in use due to not functioning. Repair or replace. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quaternary sanitizer. **10 DAY VERIFICATION REQUIRED BY 10/5/2026** -0.5- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 NFCS of equipment with dust/debris buildup such as top of dish machine and sanitizer and soap dispensers at 3-comp sink, top of ice machine, shelving, interior and top surfaces of some cold holding equipment. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on walls and ceilings, especially above RIFs and ice machines. Increased and more thorough cleaning frequency recommended. -0- |