| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no PIC that was a certified food protection manager and had multiple priority item violations. Owner showed up near end of inspection. CDI
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No food employee present during inspection was a certified food protection manager. Repeat
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 13 |
1 |
Food in good condition, safe & unadulterated |
No |
No |
No |
No |
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Beer cheese in prep unit small serving cup with white growths, no date on item. PIC discarded. CDI |
| 15 |
0 |
Food separated & protected |
No |
No |
No |
No |
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bananas and avocados with dry clothes and napkins stored on top. Napkins and dry clothes moved to shelving below, separate from food items. CDI |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food containers stacked in clean dish area with sticker residue still attached. Stickers and residue need to be removed during washing process. Items placed in dish area for rewash. CDI
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave with paper inside to set items on, heavy debris and build up. needs cleaning. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in RIC prep unit to be holding temperature of above 41F. Ambient temperature in RIC was varying rapidly but maintaining above 41F. All TCS items were voluntarily discarded. Repairman called. VR required for unit.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
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 Observed multiple items in all units with out date marks. Items that were prepared the day prior had date marks adhered. Other items were voluntarily discarded. CDI Repeat VR required
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken with discard date of 4/23. Item 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 . |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
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 flour for fried items with no label. PIC labeled. CDI |
| 43 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single use cup used as scoop in salsa. Cup discarded. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Prep unit is not holding temperature or items 41F or below. Needs repair. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
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 residue, splash and tackiness to surfaces of equipment. Items require more thorough and frequent cleaning. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
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 build up and debris on floors, especially around legs of equipment. Require more frequent cleaning. |