| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed more training needed to provide inside to food borne illness prevention and correct food handling as laid out in the food code. Thawing must be done under 41F, or under running water. Employee drinks and equipment may not be stored on/ above prep surfaces. Additional training needed. CDI - Thawing was discussed with PIC. Additional training needed surrounding correct thawing and food storage. - 1 -
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no body fluid cleanup procedures present. PIC states they are present in locked office. CDI - Second document provided. - 0.5 -
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. EHS observed several water bottles stored above food items and cleaned equipment throughout facility. CDI - All water bottles removed. - 0.5 - |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.
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
Observed facility not properly thawing. EHS observed several bags of commercially packaged items that PIC stated are left at room temperature from the time they close the night before, to the time they open to thaw the items. Temperatures ranged from 45-60F. CDI - All items were discarded. EHS discussed correct thawing methods and demonstrated how to thaw using running water at prep sink for forced thawing.
- 0.5 - |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer present at facility. PIC stated the thermometer is inside of locked office. A VR will occur no later than 12/12/25 to check for thin probed thermometer. - 0.5 - |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single use spoons being used as scoops in food items in prep top. CDI - Spoons removed. Replace with multi-use piece of equipment.
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 a few boxes of single service items stored on the floor. Maintain items at least 6” off of the floor at all times.
- 0.5 - |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not provide sanitizer test strips for QUAT sanitizer at 3 compartment sink. PIC stated they are behind locked office door. A VR will occur no later than 12/12/25 to check for test strips. - 0.5 - |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slight build up of food debris behind equipment on table tops. Clean as needed. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee laptops and phone stored throughout facility commingled with facility food items and cleaned equipment. CDI - All items removed. - 0.5 - |