| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed employee beverage being stored on prep unit, and in line RIC above customer foods during inspection. Ensure all employee beverages are stored in a manner that does not promote contamination.
Repeat. 0.5 pts. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed raw pork being stored above RTE foods in WIC. Observed various containers of food throughout entire facility being stored with no lids or wrappings to protect from contamination. CDI - PIC reordered storage in WIC and began placing lids on all food containers.
Repeat. 3 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed chicken cooked at 9:00am maintaining 95F at 12:10pm during inspection. Observed mondongo soup in main RIC, and chicken sauce, cut lettuce, shredded queso fresco, and blocks of queso fresco in WIC prepped or cooled on 7/20/25 holding above 41F during inspection. See temperature chart. CDI - All items were voluntarily discarded. EHS provided cooling posters in Spanish.
1.5 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 TCS foods baring a date label of 7/21/25, despite PIC stating they were prepared on 7/20/25. PIC stated they are already aware of this problem and are addressing with kitchen staff. CDI - PIC corrected all incorrect date labels.
0 pts.
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
|
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 mondongo soup cooled in main RIC while in a deep plastic container. Observed chicken sauce, cut lettuce, shredded queso fresco, and blocks of queso fresco prepared on 7/20 being cooled while in deep, covered plastic containers. Observed cooked chickens being held at ambient temperature going in and out of the preparation process while simultaneously in the cooling process. All items had missed the proper cooling window. CDI - All items were voluntarily discarded.
0 pts.
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 . |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed handsink on main line leaking greywater from the pipes during use. Repair necessary.
0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 various cracked floor tiles throughout kitchen during inspection. Repair or replacement necessary.
0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings being stored in conjunction with customer foods and single service items in kitchen during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination.
0.5 pts. |