| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no food protection manager certification. CDI Certified food protection manager returned at a later point in inspection with delivery.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC grab phone from the ground and begin washing hands with one (1) single service glove still on hands. CDI - EHS reminded PIC of required hand washing procedures and observed effective corrective washing.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed depleted paper towel roll in rest room and non functioning mechanical hand dryer. Observed jammed paper towel dispenser with few towels left at grill area handsink. CDI - Paper towels were pulled from mop area handsink and placed at bathroom handsink area. Jammed paper towel dispenser at grill area handsink was opened to allow for access to remaining paper towels. REPEAT
Note: No escalation in point deduction due to some improvement from previous inspection. Supplies of paper towels were available to be placed at handsinks throughout kitchen and bathrooms; no verification is required. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed six (6) pans of uncovered bins of Mac and cheese in WIC stacked in foil pans with non food contact surfaces touching food. CDI - Bins were separated. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) pans of food (Dumplings, jerk chicken, store chicken) in hot cabinet 2 below 135F. Per conversation with PIC, food had been cooked fewer than 2 hours prior. CDI - PIC reheated food items to above 165F and placed back into properly calibrated hot cabinet. REPEAT
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple (approximately twelve (12)) pans of TCS foods (several pans of Mac and cheese, two pans of curry chicken, one pan of sweet potatoes, etc.) in WIC with no date marks. Per conversation with PIC, food had been prepared on 04/21/2025. CDI - PIC and EHS dated food items accordingly. REPEAT.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of rags at register area at 0ppm. Store in use wiping cloths in concentrated sanitizer only. |
|
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 minor food soils on WIC shelves. Observed heavy soils on grill shelving beneath vents. Clean as needed. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed excessive trash at dumpster area at time of inspection, with dumpster with open doors and lids. EHS was unable to approach dumpster to close doors or verify plugged dumpster drain port. |