| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. - Pf - REPEAT - PIC unable to answer majority of EHS food safety related questions. Multiple priority violations documented during the inspection. - VR - Verification required within 10 days to ensure PIC completes training on out of compliance priority violations.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks CFPM.
*NOTE: No point deduction due to PIC having 210 days from date of permit issuance (2/26/25) to obtain CFPM.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - PIC present unaware of employee health policy. No signed copies of policy available on MFU. - VR - Verification required within 10 days to ensure employee health policy is in place.
For more information on employee health policy, 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 - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided PIC with written procedures via email. EHS will provide printed copy when meeting occurs at commissary to discuss food safety.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed no potable water supplied to MFU upon arrival yet evidence of active food preparation observed with various cooked items sitting on prep tables along with bags of food awaiting pick up by customers. PIC unable to wash hands due to lack of potable water available. - VR - Verification required within 3 days to ensure water has been supplied to MFU and PIC knowledgeable of when and how to wash hands properly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed falafel thawing in handsink upon arrival. - CDI - PIC removed falafel from handsink and placed in lowboy to continue thawing.
5-202.12 Provide at least 100F water at handsinks. - REPEAT - Observed no potable water supplied on MFU. Provide at least 100F water at handsink at all times of operation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw chicken stored directly on top of large container of white sauce in lowboy #1. Also observed raw eggs stored directly on top of raw tilapia in lowboy #2. - CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed chicken and lamb holding below 135F on prep table (see temperature chart). - CDI - PIC voluntarily discarded products.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed raw gyro, white sauce, and raw chicken holding above 41F throughout MFU (see temperature chart). Ambient temperature of units observed at 41F or below. EHS believes issue to be behavioral and not mechanical. - CDI - PIC voluntarily discarded all products.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed no sanitizer available on MFU. - VR - Verification required within 10 days to ensure sanitizer is available on MFU. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw gyro meat thawing at ambient temperature in a box stored directly on the floor. Also observed falafel thawing at ambient temperature in handsink. Do not thaw any products at ambient temperature. The only approved thawing methods on the MFU are thawing under refrigeration or thawing during the cooking process. - CDI - PIC moved items to refrigeration units to continue thawing. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - REPEAT - Observed no thin probe food temperature thermometer available on MFU. - VR - Verification required within 10 days to ensure a thin probe thermometer has been obtained. |
|
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 various squeeze bottles of condiments lacking labels. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back window open without screening in place during inspection. Per permit conditions, screen must be in place at all times of operation while back window is open. Permit action will be taken if screening is not provided when window is open. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 box of tomatoes and box of raw gyro meat stored directly on the floor. Do not store food items on the floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - REPEAT - No sanitizer test strips available on MFU. - VR - Verification required within 10 days to ensure sanitizer test strips have been obtained. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf - REPEAT
5-103.12 Provide water under pressure to all fixtures. - Pf - REPEAT
Observed no potable water supplied to MFU. - CDI - Immediate suspension issued for failure to provide potable water under pressure. Contact EHS to meet at commissary to lift suspension. |