| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification process for employee health and reporting agreement training with staff. No points taken due to resources present and correct answers to employee health questions by staff.
PIC should have food handlers sign and provide verification to EHS within 10 days. (-0)
Forms here:
English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
Chinese- https://mecknc.widen.net/s/nrshl7khf5/food-employee-reporting-agreement---chinese
Spanish- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
SEE GENERAL COMMENT.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw meats beside RTE produce in both fliptops across from cook line.
CDI- EHS discusses with PIC. PIC agrees to lid all containers with raw foods in fliptop and informs food handlers present. No contamination between raw and RTE foods observed. (-1.5) |
|
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 TCS peanut sauce at 49F on prep counter. Staff confirms it was placed there within the last hour, and was not recognized by staff as a TCS food.
CDI- Peanut sauce rapidly cooled back to 41F in WIC before beginning TPHC. Peanut sauce added to TPHC written procedures, and sauce marked for 4 hours. (-0) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed house-made sauces received from commissary decanted into new containers without date mark.
CDI- EHS verifies prep date with original date mark and PIC. Food handler labels all items with date mark. (-0) |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed grilled chicken in WIC inside ROP bag, as received by commissary.
CDI- Chicken disposed. EHS spoke to PIC, who confirmed they have been warned against this practice going forward. HACCP plan approved for commissary allows heat sealed bags only- no vacuum/ROP. EHS reached out to permitting senior for follow up at commissary about compliance of product being sent to multiple Thai House locations. (-1) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple used wiping cloths on fliptop prep top.
CDI- PIC sets up sani-bucket for cloths. EHS advises staff to have sani-buckets for front and back of kitchen set up before beginning service each morning. (-0.5) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed single service cartons outside protective sleeve, making contact with wall covered in grease residue.
CDI- Cartons removed from wall. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
TRANSITIONAL PERMIT ITEM.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed deteriorated storage racks throughout facility- dry storage, both walk ins, dish racks, Repair or replace deteriorated (peeling, rusting, etc) racks so they are smooth and cleanable. Complete by 08/10/2026. No point taken for transitional permit item. (-0)
TRANSITIONAL PERMIT ITEM.
4-501.11 Maintain equipment in good repair.
Observed walk in freezer door is not seal closing. Repair by 08/10/2026. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed missing backflow prevention device on one of two faucets at mop sink.
CDI- PIC affixes first backflow device; second faucet will not be used until additional device is obtained and installed. PIC plans to install tomorrow, and will verify with EHS. (-0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
TRANSITIONAL PERMIT ITEM.
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 stained ceiling tiles in main kitchen. Replace by 08/10/2026. No points for transitional permit item. (-0) |