| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
(D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf
(K) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING; Pf
EHS observed several hand washing violations from the PIC. EHS asked about how they are washing equipment and utensils and PIC stated they were using Dawn dish soap, rinsing, spraying with Lysol All Purpose cleaner, then rinsing again. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
PIC has 180 days from the permit date to obtain certification from a certified food protection manager program (10/26/2026). |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
EHS observed hand washing violations such as grabbing raw ground beef with a gloved hand then going to grab ready to eat (RTE) hot dogs. EHS observed grabbing raw meats such as bacon to put on the flat top, removing gloves and donning new gloves without washing hands in between, using soiled gloves to open doors of the prep unit doors and reach in units doors. After touching raw meats or raw shelled eggs (with or without gloves), hands much be washed in the hand wash sink. When gloves are soiled or contaminated, gloves need to be removed and hands need to be washed before donning new gloves. CDI - PIC was stopped and washed hands. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) FOOD shall be obtained from sources that comply with LAW. Food from food establishments in states adjacent to North Carolina may be sold within North Carolina if the food
establishments are under jurisdiction of the local or state enforcement body in that originating state and approved by the regulatory authority in North Carolina in accordance with G.S. 130A-248(b). To determine the extent of compliance with this Code, the regulatory authority shall obtain reports regarding compliance and compliance history from responsible authorities in other jurisdictions where the food establishments are located. P
EHS observed in the reach in refrigerator, a black grocery bag with another black grocery bag inside with raw fish wrapped inside. EHS asked the PIC where the fish came from and was told it was from another store. EHS asked what store and was told "Bucky's". EHS asked where this was and PIC stated it is on Chandler Mill Rd in Pelham. PIC stated that they sold fish earlier in the week and ran out and got this from that store. CDI - this is not considered an approved source and was voluntarily discarded. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf
EHS observed a black grocery bag with another black grocery bag inside that was being used to store raw fish. This is not an approved container to safely store food items. CDI - raw fish was voluntarily discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, (b) Cooked READY-TO-EAT FOOD, and (c) Fruits and vegetables before they are washed; P
EHS observed raw grocery bagged fish next to RTE cabbage in the reach in unit. When organizing foods in the reach in unit and prep unit, use the hand out on the refrigeration door to store foods according to final cook temperatures with RTE foods stored at the top. CDI - fish was removed.
Recommendation: EHS observed many raw agriculture commodities in the reach in refrigeration in the kitchen. The facility has an additional NSF refrigeration unit in the storage area. To save room in the kitchen reach in refrigeration, those raw agriculture commodities (tomatoes, cabbage, lettuce, etc.) can be stored in the storage room refrigeration until they are ready to be used. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P
EHS asked employees how they were washing utensils and equipment once soiled. PIC stated that they wash using Dawn dish soap, rinse and then use Lysol All Purpose Cleaner to sanitize, then rinsing again before using. EHS asked if they used anything else as sanitizer to which they said no, that was all they had. EHS found bleach underneath the hand wash sink and demonstrated how to make sanitizer in the sink. There were no drain stoppers to use, employees have been using wet paper towels to stop the drains. EHS discussed with the employees that when they have a dirty utensil, they wash with the dish soap, rinse and then submerge the utensil in the sanitizer. After being submerged, the utensils need to air dry either on the drain board or on the shelves above the sink. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
EHS observed foods such as hotdogs and deli meats were opened and not date marked. PIC stated that they do not have anything to date mark with. Establishment needs to have a way for date marking on ready to eat foods that have been opened or prepared. Dates either need to be dated with the date they were opened or with the discard date (7 days after being opened or prepared). |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
EHS observed a spray bottle of Lysol all-purpose cleaner being stored over a metal prep bowl on the drainboard that was being used to prepare ground beef. CDI - ground beef in bowl was moved to the reach in cooler. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
EHS observed a package of pulled pork in the sink and asked what the PIC what the plan was with the pulled pork. PIC stated that they were thawing the pulled pork to put into a container and put into the reach in cooler. EHS observed a container of commercially prepared chili that was sitting on top of the hot hold warmer. EHS asked PIC what the plan was for the chili, PIC stated that they placed it on top of the warmer for thawing. Chili was moved back into the reach in cooler. For thawing foods, an approved thawing method must be used. Approved thawing methods include 1) in refrigeration at 41F or less 2) completely submerged under running water with the water temperature below 70F or 3) as a part of the cooking process. CDI - employee put the pulled pork into a container and placed in the reach in cooler. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices.
EHS observed a fly trap above the prep unit. Fly trap must be moved to an area that could not contaminate foods. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation.
EHS observed a metal bowl ground beef being prepared on the drain board of the sink. Food preparation does not need to be done on the drain board. Food preparation needs to be done in an area where food is not exposed to potential contamination such as from the sink. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
EHS observed that there were no head coverings be used. All employees working directly with food preparation needs to wear head coverings such as hats, hair nets, or other hair restraints to prevent contamination. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
EHS observed in use wet wiping clothes being stored in the sink basin. CDI - sanitizer was made and wet in use rags were moved to the sanitizer. |
|
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.
EHS observed a stack of single use containers used for serving sides such as fries and onion rings there were being stored right beside the hand wash sink. CDI - stack of containers were moved to the shelf above the hand wash sink to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
EHS observed a residential crock pot warmer in the kitchen that was being used to hot hold baked beans. Establishment needs to use NSF/ANSI approved warmers in the establishment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
EHS observed the hand wash sink does not have an easily accessible receptacle to throw away disposable towels. Establishment needs to have a small receptacle near the hand wash sink to throw away items. |