| 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 no CFPM on site at the time of the inspection. No points taken due to being within the 210 day window after transitional permit issued.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink at the time of the inspection. Paper towels dispenser key was broken not allowing the staff to replace the paper towels.
CDI - Stack of napkins placed at the 3 compartment sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a case of raw bacon stored on a shelf in the 2 door RIC directly above packages of RTE macaroni & cheese and potato wedges.
CDI - PIC corrected storage order and moved raw bacon to the bottom shelf..
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed insert containers of pork chops, sausage patties, potato wedges, hasbrowns, and chicken patties in the hotbox to be at temperatures of 115-133F. PIC stated all items were prepared at approx. 7am and since breakfast is only served until 10am all the items in the hotbox would be discarded at that time anyway. Hotbox ambient observed at 148F but due to the front display hotbox to be broken at the moment the hotbox is opened and closed more than usual. Facility was set up with a TPHC procedure for problematic foods in the front display case during the last inspection for the previously permitted facility before the transitional, which was still on site. EHS updated TPHC procedure with current facility information and facility is to utilize TPHC in the hotbox until new front display case is installed.
CDI - Items placed on temporary TPHC to be discarded at 10:30am.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a plastic container of shredded cheddar cheese and a container of raw shelled eggs to be on the prep counter across from the flattop grill at temperatures of 45-47F. PIC stated having removed the items from the refrigerator when he had a rush approx 30 mins prior to EHS arrival.
CDI - Items placed back into refrigeration to rapidly cool.
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 a container of cooked salmon to be in the 2 door RIC with a date mark of 12/31/25, making today day 15. PIC stated not knowing if the date mark was incorrect or not since it was not done by him.
CDI - PIC voluntarily discarded.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no functional thin probe thermometer on site at the time of the inspection in that the thermometer on site did not have batteries.
CDI - Batteries provided and thermometer successfully passed calibration. |
|
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 the bulk bins of chicken breading and flour stored on the lower shelf of the cookline prep table to not be labeled as to their contents. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the front counter display hot case to be broken at the time of the inspection. With the upright hotbox being the only hot holding equipment in the facility the case must be replaced with a like for like model or another model that is approved by this department. Upright hotbox should not be used for continuous and frequent service as it is proven to be unable to maintain proper hot holding temperatures throughout service despite being at 148F ambient. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floor beneath the fryers to have accumulations of food debris/grease. |