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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 |
|
|---|
|
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 rinsing cup in handsink during inspection. Observed ice in handsink.
CDI - REHS educated employees and PIC on proper handsink usage.
0 pts. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed various hotel pans being stored as clean while caked with sticker residue and an unknown powder during inspection.
CDI - PIC removed all soiled items and placed back in dish pit.
Repeat. 3 pts.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods in grill/salad prep holding above 41F during inspection. See temperature chart. PIC stated a ticket for repair was placed on 5/27/26. Maintenance expected to be on site by EOD. PIC stated all items had been placed in unit from WIC at 9:00am. Employee added ice bath to unit to rapidly cool items and help maintain proper temperatures. REHS provided TPHC form should ice bath prove to be insufficient.
72 hour VR required.
1.5 pts.
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
|
0
|
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 various TCS foods in WIC baring no label identifying the date which they were opened or prepared.
CDI - All foods not verifiably prepped on 5/27/26 voluntarily discarded. Foods verified to have been prepped on 5/27/26 labeled.
0 pts.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer at three compartment sink dispensing at 0.75oz/gal sink & surface during inspection.
CDI - Maintenance contacted during inspection. Facility to dilute and test sanitizer until repair. Sanitizer properly diluted during inspection.
0 pts. |
|
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 mango chutney being cooled in a deep, plastic container in ice bath during inspection. REHS observed a vast temperature difference between the cooling rates in the center of the container and the edges of the container. See temperature chart.
CDI - PIC split into smaller containers and began actively stirring. Cooling rate evened and hastened.
0.5 pts.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed ROP tuna being thawed at room temperature while still sealed in original packaging. Packaging indicated that tuna must be opened once placed in the thawing process.
CDI - Tuna moved to WIC and cut open to finish thawing.
0 pts. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed employee cutting avocados still baring produce label during inspection. Ensure all produce is properly washed before use.
Repeat. 1 pt. |
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