| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM during time of the inspection.
PIC was showed by EHS Greta Andrade-Rivera how to sign up to get CFPM.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign at the male restroom.
CDI: PIC had an extra handwash sign in the office and posted it in the male's room.
REPEAT VIOLATION.
Note: Although a repeat violation, PIC had more handwash signs and corrected immediately. |
|
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 rotisserie chickens hot holding in the hotbox below 135 degrees F.
PIC stated that they cooked the chickens less than 2 hours prior to the start of the inspection. All other food items in the hotbox were at or above 135 degrees F.
CDI: PIC reheated the chickens on the flattop grill to 165 degrees F or above and placed back into the hotbox to hold at 135 degrees F or above.
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
|
3
|
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 a container of cooked pork ribs in the WIC without a date mark. Observed a large Cambro of lamb stock in the WIC without a date mark.
PIC stated that the ribs and lamb stock were both prepared on Sunday, 1/12/25.
CDI: PIC created date label for the pork ribs.
REPEAT VIOLATION.
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed a container of menudo in the WIC that was date-marked with the prep date of 1/05.
CDI: PIC voluntarily discarded the menudo since the time/temperature window had expired.
Observed a container of cooked taquitos in the lowboy that were date-marked with the prep date of 1/05.
PIC stated that this food item was prepared on Sunday, 1/12/25, but they have a new food employee who has trouble taking the previous date-mark stickers off and refreshing with the new date stickers.
CDI: PIC had food employee create new date labels with the correct prep dates for the cooked taquitos.
REPEAT VIOLATION.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed a spray bottle of chlorine sanitizer unlabeled.
CDI: PIC labeled sanitizer spray bottle. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw chicken thawing in a prep sink at ambient temperature.
CDI: EHS educated PIC on the different approved methods of thawing, and PIC moved the bags of raw chicken into the WIC to continue thawing under refrigeration.
REPEAT VIOLATION. |
|
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 bottles of oils and margarine at the make line, unlabeled.
Label all working containers/bottles/shakers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 a large canister of margarine and a large canister of vegetable oil stored directly on the floor near the WIC.
CDI: Both canisters were moved and stored 6 inches above the floor. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados with stickers still intact and stored in the make table.
CDI: EHS explained why avocados need to be washed prior to use, and food employee removed avocados to be properly washed prior to use.
REPEAT VIOLATION. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed deli containers used to scoop non-TCS foods, fully submerged in the food products in multiple bins (black beans, seasoned flour, and other beans).
CDI: Deli containers were removed from the bins and taken to the 3-compartment sink to be washed/rinsed/sanitized.
REPEAT VIOLATION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed cleaned, multi-use utensils and equipment stored underneath the main food prep table where raw chicken was handled during prep.
EHS advised to handle all raw meats in their prep sink, cleaning and sanitizing in between the different species, to prevent contamination. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed an employee's drink stored above clean multi-use utensils and equipment.
CDI: Employee drink was removed to prevent contamination.
6-303.11 Provide required lighting intensity.
Observed the lightbulb inside the WIF out. PIC stated that they are waiting for a part to come in to fix the lighting issue. |