| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
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 floor fan blocking handsink in kitchen during inspection.
CDI - Fan moved.
0 pts. |
|
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
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 cilantro being stored below raw proteins in RIC. Observed raw chicken being stored above other various raw proteins in meat WIC. Observed raw, repackaged proteins being stored above RTE foods in RIFs.
CDI - PIC reordered storage.
Repeat. 3 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed cooked yucca and cooked pasta cooling since 10:30am still holding above 70F by 12:20pm. Observed rice, chicken, and beans cooked and placed into cooling on 10/14 holding above 41F during inspection. See temperature chart. Cooling methods not sufficient to support proper cooling. See violation 33 for details.
CDI - Cooked pasta, rice, chicken, and beans voluntarily discarded. Cooked yucca reheated to over 165F to restart cooling process.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed bottle of rubbing alcohol being stored above customer foods and utensils. Observed sanitizer at three compartment sink over safe limit.
CDI - Rubbing alcohol moved to appropriate location. Sanitizer diluted.
0 pts. |
|
33
|
0
|
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 cooked pasta and yucca sitting out of temperature control for over an hour during the cooling process, barring the ability to achieve 70F within two hours. Both items moved to WIC while in deep, covered containers. Observed cooked rice and cooked beans cooling since 10/14/25 while in deep, covered containers in veggie WIC. Observed cooked chicken being cooled since 10/14 while covered in meat WIC. All items had missed cooling window.
CDI - Pasta, rice, chicken, and beans voluntarily discarded. Yucca reheated to over 165F to restart cooling process. EHS coached PIC on more sufficient cooling methods.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 various squeeze and shaker bottles not baring label indicating their contents. Ensure all working containers are properly labeled to identify what they are storing.
Repeat. 1 pt. |
|
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 rusting shelf in meat WIC. Vast improvements observed from previous transitional visit.
Repeat. 0.5 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.12 Ensure three compartment sink is provided and used within its capacity.
Observed three compartment sink in use as sole method to wash/rinse/sanitize dishes. Facility has capacity of 118 per permit. Dish machine on site is not in dish pit area and was not observed in use, though PIC stated employees do use it at night. Dish pit observed overwhelmed with dirty dishes during inspection. Per transitional permit, dish machine must be relocated to dish pit area to assist with cleaning capacity. More frequent use of appropriate machinery necessary.
0 pts. |
|
55
|
0.50
|
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 holes in walls from previous equipment. Observed cracked floor tiles in loading dock area. Observed tile missing behind three compartment sink. Repair and replacement necessary.
Repeat. 0.5 pts. |