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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM was not present. Facility has exceeded allotted time period of 180 days from permit date (1/28/25 - 7/27/25) to comply with the above referenced CFPM requirements. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed under counter dish machine reach required final rinse temperature of 160 F after 6 cycles. Discussed issue with management who advised a service request will be submitted for the dish machine. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 opened container of milk being held past its manufacturer’s expiration date of 8/5, yellow american cheese (7/26-8/9) and brisket (7/31-8/6) being held past their expiration dates and unknown date label for turkey. CDI - All foods 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. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable chemical in spray bottle. According to employee, substance is quat sanitizer which was verified with EHS’s qt san test strip. CDI - Spray bottle labeled accordingly. -2- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box containing cartons of oatmilk stored on the floor being used to prop open door. No escalation of points due to improvement noted. -1- |
|
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 food handlers not wearing hair restraints. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-903.11(A)(C) Store single-use and single-service articles 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 box of napkins, boxes of single service drink cups and to go containers stored on the floor in back storage room. -0.5- |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
REPEAT VIOLATION: 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf.
REPEAT VIOLATION: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf.
Observed no means to test both quat sanitizer chemical concentration and dish machine high temperature sanitizing methods. Sanitizer at 3-comp sink and dish machine final rinse temperature verified to be in compliance during today’s inspection. -1-
EHS provided sample test strips for qt sanitizer.
***Verification is required***. |
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