| 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.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
Observed no certified food protection manager present. Facility has 210 days from permit issuance to comply to avoid point deduction. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
Observed PIC and other employees when questioned with inadequate knowledge of EHP and what symptoms and illnesses to report. CDI: training provided and employee health pamphlet handed out during inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
Observed no sanitizer at 3-compartment sink at ware washing area or prep stations. Observed disinfectant spray bottles which PIC indicated were used for tables in dining area. CDI: facility switched to chlorine sanitizer made up at proper concentrations with spray bottles dispersed throughout kitchen. Chemical company will be notified to install dispenser at ware washing area. |
|
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.
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 .
Observed several TCS food items inside walk-in that had been cooling from last night including large pans of cooked noodles, cooked chicken, lentil soup, and chicken gravy above 41F (see temp chart). CDI: all foods were voluntarily discarded. Cooling logs will be implemented. Reviewed cooling process with PIC and employees. |
|
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)
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 .
Observed no date mark on cooked potatoes stored inside walk-in cooler and stuffed jalapeño pastry on make line. CDI: date marked properly.
Observed cooked carrots and ginger chutney soup inside walk-in cooler date marked 10/20/25 that had expired past 7 days. CDI: by voluntarily discarding.
Observed cold chicken pickles stored in display cases dated for a month. Pickles were still within the 7 days of date marking. Explained to PIC that since adding chicken to pickles makes it a TCS food item, it will need to comply with proper date marking procedures. CDI: date marking sticker was changed to 7 days. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
Observed no procedures for foods inside display cases, steam tables, and on line that were help on TPHC. CDI: TPHC form emailed to PIC.
Will follow-up with compliance visit to ensure procedures have been filled out properly. |
|
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
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 .
Observed several foods stored inside large deep pans > 4” that had cooled overnight not reaching proper cooling parameters. CDI: reviewed proper cooling methods with PIC. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 several containers of dry goods, spices, and seasonings without labels. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of utensils sitting in water of 76F on main cook line.
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 small plastic cups being used as scoops for food inside prep cooler at Indian Food area. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes at ware washing area wet stacked on shelves.
***NOTE: Highly recommend relocating dry storage shelves outside of scullery room due to floor drain in front of it. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
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 several boxes of single service items stored on the floor in storage rooms. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no strips available for testing quat sanitizer.
VR required in 10 days. Text a picture of strips to 704-617-3068. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster with lids open.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed drain plug missing.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed trash overflowing at dumpster area. |