| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. Facility has a new transitional permit and has not surpassed the 180 day deadline. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf) Observed tomato paste stored in an open #10 can. CDI PIC voluntarily discarded. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above produce in the WIC. CDI EHS educated PIC and he corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken above raw beef in the Reach in Freezer. CDI EHS educated PIC and he moved chicken to the bottom shelf. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cooked beef in the Reach in Cooler and red lentils in the WIC above 41F. According to date marking these were prepared on 10/6/25. CDI PIC voluntarily discarded. REPAET
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 |
3-501.18 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 diced tomatoes and cut lettuce in the prep unit not date marked. PIC stated that it was put in the unit yesterday. CDI PIC voluntarily discarded because these items were above 41F. REPEAT
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 |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed 2 aerosol cans of Raid in the kitchen. CDI EHS educated PIC and the Raid was removed form the facility. |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed the facility is using a dehydrator for jerk chicken without approval from the health department. CDI EHS educated PIC and he removed the dehydrator and will discontinue the process.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Observed facility does not have a thermometer. VR needed 10-18-25 |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 3 squeeze bottles not labeled. CDI PIC labeled with a permanent marker |
|
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 2 boxes of tomatoes stored directly on the floor in the WIC. CDI PIC put boxes on top of a crate. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed serving spoons inside of multiple containers of cooked food in the RIC and WIC, with the handles touching the food. CDI EHS educated PIC and all the utensils were removed from the foods. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards (6) with a large amount of discoloration and deep grooves that can not be effectively cleaned and sanitized. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large hole in the wall underneath prep sink. Also observed unfinished wood on wall behind the prep unit. This one of the items on the transitional permit. Facility has until; 11-11-25 to complete REPEAT |