|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.
- Observed a staff washed hands and turn off a faucet knob with bare hands. CDI- EHS provides hand washing education at the time of inspection, staff washed hands again correctly. Hand washing signs in English and Spanish provided. |
|
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
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
- Observed raw chicken boxes and containers in WIC stored next to and touching container of chopped garlic and produces. Observed raw shrimp rolls mixed in with banana rolls and Pre cooked frozen meal in low freezer at the back next to 3 compartment sinks. CDI- EHS provides education about raw food items/cook and ready to eat items/un-wash and wash produces. How to store them properly at the time of inspection. Staff rearrange the items correctly. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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 dish washer sanitizer concentration measured with test strips at 10 ppm. The dishwasher shall work properly and provide correct concentration between 50-200 ppm to sanitize dishes. VERIFICATION within 3 days (5/13/26).
NOTE: *** In the meantime, all dishes shall be sanitized at the 3 compartment sinks until the machine fix*** |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
- Observed shredded bamboo, peanut and coconut sauce, slice duck, tofu, flour and egg batter holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. VERIFICATION within 3 days (6/13/26) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
- Observed peanut & coconut sauce has date marked 5/17. When asked, PIC stated that the sauce was prepared and freeze on 5/17. It was pulled from the freezer this morning. CDI- EHS provides education about date marking how to date properly when prepare/freeze and pull from freezer. Items should have date that was prepared and froze, date mark when items pulled out from freezer. All together have 7 days to keep safe. Date corrected at the time of inspection. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
- Observed roach running across the WIF door at the time of inspection. The facility has records of pest control every two weeks. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 boxes and containers of food stored on WIF and WIC floors. Ensure to keep all food above the floor at least 6 inches at anytime. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 soiled WIF floors need cleaning. Keep clean. |
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