| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one (1) bottle of lemon juice and one (1) knife stored within basin of handsink at start of inspection. CDI - PIC removed items from handsink at start of inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at start of inspection. CDI - PIC provided paper napkins at start of inspection as means of effectively drying hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) unwashed, uncut head of lettuce on relatively clean floor of prep unit. CDI - EHS donned glove and placed lettuce in an available single service container. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of macaroni and cheese held in steam table at a temperature of 112F. Per conversation with PIC, steam table had been bumped and turned off temporarily during set up. All other TCS food was hot holding effectively. CDI - PIC reheated macaroni to above 165F before storing hot effectively.
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five (5) portions of TCS food (rice bins, oxtail, curry chicken) in prep unit at 51F to 56F. EHS observed ambient temperature at approximately 55F. Observed one (1) washed raw chicken held at ambient temperature in a compartment of 3 compartment sink. TCS foods were placed on emergency TPHC. A verification will occur no later than 04/28/2025.
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
|
1.50
|
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
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 .
Observed five (5) cooked TCS foods (oxtail, curry chicken, and rice) inside prep unit without date marks. CDI - Items were station date marked during emergency TPHC procedures. REPEAT.
Note: No escalation in point deduction due some improvement; PIC had steam table items effectively date marked. EHS reviewed date marking expectations with PIC: TCS food portions that are to be held for more than 24 hours or are larger than single servings shall be date marked accordingly. |
|
28
|
0
|
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 one (1) spray bottle of plain water at 0ppm stored with available bleach and grill cleaner below handsink. Bottle was observed as being unlabeled. Per conversation with PIC, bottle was to be labeled after being concentrated properly. CDI - EHS added bleach to spray bottle until sanitizer was properly concentrated at approximately 100 ppm chlorine. EHS labeled sanitizer bottle accordingly. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-404.11 (A) (B) Juice packaged in the food establishment shall be treated under a HACCP plan or properly labeled if not treated.-P/Pf
3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens.
Observed several (greater than twenty (20)) bottles of three varieties of bottled juice (cucumber pineapple, melon mint, pineapple guava) made from blended fruit, stored cold within the standing RIC. Per conversation with PIC, juices were prepared on the day of the inspection, but warning labels had not yet arrived.
A verification will occur no later than 05/05/2025. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer on MFU with dead battery. CDI - EHS provided replacement battery and calibrated thermometer under running hot water. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open front window at MFU cabin. Observed no insect entry at time of inspection. Close windows as necessary to prevent pest entry. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (reheating food, plating orders, etc.) with no effective hair restraint. |