| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Employees shall clean their hands after handling soiled equipment and utensils and before handling ready to eat foods. Observed employee handling cheese with no hand washing. CDI- PIC voluntarily discarded cheese in top portion of food prep cooler |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Food contact surfaces and utensils shall be cleaned and sanitized. Observed sanitizer in three compartment sink to be below appropriate concentration. CDI- Sanitizer was prepared at proper concentration at three compartment sink, dishes were sanitize |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P): Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Observed sausage gravy in single door cooler tightly covered and temping at 70°F. Had discussion with PIC, food was cooked and cooled on Saturday. See temperature observation. CDI-PIC voluntarily discarded food. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Time/ temperature control for safety food shall be maintained at 41°F or less. Observed sliced tomatoes and slice cheese temping at 44°F in top of food prep cooler. PIC stated that the tomatoes and cheese had been in the cooler for less than 2 hours. CDI- PIC placed the tomatoes in to the 2 door freezer for faster cooling |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Ready to eat food shall be discarded if it exceeds the temperature and time combination specified in NC Food Code 3-501.17. Observed fully cooked turkey bacon in 2 door cooler date marked with discard ate of 4/30/2026. CDI- PIC voluntarily discarded food. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): When placed in cooling equipment, food containers shall be loosely covered during the cooling period to facilitate heat transfer. Observed container of sausage gravy in 1 door cooler tightly covered with aluminum foil. CDI- PIC voluntarily discarded gravy |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C): While preparing foods, food employees may not wear jewelry on their arms and hands except for a plain ring such as a wedding band. Observed employees on preparation line wearing a watch while preparing food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in a state of good repair and condition. Observed condensate inside the 2 door cooler in dry storage room, on back wall and bottom of freezer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood- contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed bottom and back wall of 2 door freezer iced over with frozen condensate. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Floor under flat top griddle, food prep cooler, and food prep table at cooking line needs additional cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): The light intensity shall be at least 50fc at a surface where a food employee is working with food and/or utensils and at least 10fc at a distance of 30 inches above the floor in storage areas. Observed lighting at 41fc at flat top griddle and 8 fc in chemical storage room. |