| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Pf
-Observation: historically and as it can be read in this inspection, rules in the food code for safety and handling are NOT met.
-P and Pf violations were partially corrected. Verification will be done by Friday, March 20, 2026 by 5pm. After items are corrected, this item will be considered corrected as well. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager.
-Observation: upon arrival, and during inspection, a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all food handling establishments.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
2nd time REPEAT
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf
-Observation: rear-trigger hose nozzle was inside hand wash sinks in kitchen area. Hand wash sink shall be used for hand washing only. It cannot be used to grab water from it, as a dump sink, cleaning sink, to hold objects or any other type of use.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed item from hand wash sink.
5-202.12 Handwashing Sinks, Installation (C)
-Observation: hand wash sink mixing valve is not working properly to provide water above 100F. Two (2) hand wash sink is available in the same area. Check temp log for more information.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
2nd time REPEAT
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P
-Observation: inside reach-in cooler, raw chicken was placed on top of made in house sauce containers.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved chicken to bottom shelf and Environmental Health Specialist (EHS) handed a flyer explaining how food shall be organized in the cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11 After being cleaned, equipment food contact surfaces and utensils shall be sanitized in chemical or hot water, manual or mechanical. P
-Observation: dishes were being washed and rinsed in 3 comp sink, but not sanitized. Environmental Health Specialist (EHS) used Propio One to talk with food employee responsible to wash dishes. He stated that he just started to work and it was not taught how to prepare the sanitizer in the 3 comp sink and he doesn’t know where is the sanitizer to do that. 3 Comp sink in the restaurant doesn’t have an automatic sanitizer dispenser so sanitizer has to be prepared manually.
-Establishment will have until Friday, March 20, 2026 at 5pm to teach employee how to prepare sanitizer so dishes can be sanitized. A verification will be done. If establishment is able to correct this violation before then, please send a text message to Environmental Health Specialist (EHS)’s cellphone (984)292-7228 stating that establishment is ready for verification.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P
-Observation: dishwasher was reading 0ppm.
-Establishment was not able to fix it the concentration and called service company to check equipment. Establishment will have until Friday, March 20, 2026 at 5pm to text or call Environmental Health Specialist (EHS)’s cellphone stating service was done so a verification can be done. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P
-Observation: cooked chicken was taken from walk-in cooler at 11h30 to cold hold unit and kept above the cold line. When temperature was taken, around 12h15 chicken was 45F.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed chicken container back to walk-in cooler. Make sure to keep food items below cold hold line. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Written procedure shall be prepared in advance, maintained at the food establishment, and made available to the regulatory authority. Pf
-Observation: three containers of makhani sauce (tomatoes, tomatoes paste, cream and butter) were being kept on time control without written procedures.
-Corrected During Inspection (CDI): Environmental Health Specialist (EHS) handed to Person in Charge (PIC) the Time Control Procedure and Person in Charge (PIC) voluntarily filled out form to keep sauce for 4h. Procedure was updated on the system. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
-Observation: blue liquid (glass cleaner) inside bottle didn’t have any type of identification.
-Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily wrote “GLASS CLEANER” in the bottle. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
1st time REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
-Observation: made in house dressing containers were being stored on the floor inside walk-in cooler.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
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.
-Observation: food employee had several bracelets in arms while handling food.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily.
-Observation: wet cloth was on top of prep table, near rice cooker. Make sure to keep wet cloth submerged in bucket sanitizer at all times.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
2nd time REPEAT
4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded.
-Observation: make unit prep cutting board had some deeps cuts, brown stain and black accumulation. Make sure to properly clean cutting board.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
4th time REPEAT - Starting next inspection, points will be taken for this item if it is not corrected.
4-402.11 Fixed Equipment, Spacing or Sealing.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
-Observation: hand wash sink in dishes area had caulk coming out. Make sure to re-caulk sink on the wall.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue.
-Observation: in cold hold unit (1) and (2) had grease accumulation outside and dry food debris in gasket. Microwave had dry food debris and grease accumulation as well. Make sure to clean outside equipment as often as necessary to keep it clean.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
-Observation: grey water from the hand wash sink was draining slowly, when hand washing is finished sink almost overflow. Make sure the drain can support the water flow that comes out from the faucet.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). |