| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C)(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. - Pf.
Observed the following priority and priority foundation items during the inspection: Hand washing sinks supplied and usage, inadequate sanitizer concentration, inconsistent date marking procedures, improper reheating temperatures and inefficient cooling methods. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1-
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties,Training, and managing food safety. |
|
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 certified food protection manager on duty at time of inspection. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf.
Observed employee used front hand sink to rinse an apple. CDI - Employee educated on limitations of hand washing stations.
6-301.11 Provide soap for handwashing at each handsink. - Pf.
Observed no soap available at employee restroom. CDI - Soap pump provided to restroom. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P.
Observed sanitizer solution at 3-compartment sink registering at 0 ppm quat. EHS discovered sanitizer made using hot water as well as little to no chemical left in source bucket. CDI - PIC installed bucket with fresh sanitizer chemical and ran sanitizer through dispenser with cold water which produced sanitizer solution at 200 ppm. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P.
Observed two containers of rice reheating in steam well temping between 50-125 F. Discussion with PIC revealed rice was placed in the well at 11:00 am. EHS also observed the steam well had low water levels. Discussed using stove top, flat top or microwave for rapid reheating. CDI - Rice reheated > 165 F in microwave and more water added to well for hot holding > 135 F. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - Pf.
Observed no date label for quinoa which was made yesterday. CDI - PIC added yesterday’s date label to container.
REPEAT VIOLATION: 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 the following TCS applicable foods with date labels exceeding the 7 day requirement: Blue cheese crumbles (use by 10/22/25), bolognese (use by 12/10/25) and cooked pasta (12/4-12/10). PIC clarified that bolognese and cooked pasta were incorrectly date labeled as these were prepared yesterday and 12/8 respectively.
Observed the following TCS applicable foods incorrectly date labeled: Meatballs (use by 12/20) and two containers of bolognese (use by 12/22). PIC clarified foods were prepared yesterday.
CDI - EHS reviewed date marking and FIFO procedures and allowed the PIC to properly date label foods with exception to blue cheese crumbles which were voluntarily discarded. -1.5-
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
|
0.50
|
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 diced chicken and cooked pasta cooling at an insufficient rate after 30 minutes. See temperature observation chart. Foods were left unattended in ambient temperature: Large volume of cooked pasta in a strainer in the prep sink and diced chicken densely packed in a plastic container cooling on the flap top. CDI - Ice bath added to pasta and chicken divided into smaller quantities (3 containers) then transferred the walk-in cooler. Temperatures began to decrease towards < 41 F after 15+ minute verification. -0.5-
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. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed small flying insects present at back prep area. Contact PCO for services. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed some plastic food containers wet nested on top shelving above the 3-compartment sink. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 heavy food debris accumulating on gaskets of reach-in unit below flat top grill. Increase cleaning frequency and maintain clean. -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed dust accumulating on walls, ceiling and vents in back kitchen, food debris on walls behind the cookline and walls right of the 3-compartment sink. Clean areas and maintain clean to prevent accumulation. -1- |