| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 raw shrimp stored above RTE egg rolls in the walk-in cooler. CDI - Item was moved to the correct order. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety
Observed establishment par cooking without prior approval from the Health Department. EHS and Managers will be communicating with the State to review procedures. CDI - Establishment will not par-cook salmon until procedure is approved. Previously par-cooked salmon was voluntarily discarded. Salmon is Farm-raised. Current menu has a consumer advisory asterisk for par-cooked salmon which is not allowed. Item must be fully cooked before service. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-DAY VERIFICATION REQUIRED
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cut cabbage, tomatoes, tofu, mushrooms and kimchi in a Prep Cooler above 41 degrees. Observed crispy green bean sauce at 51 degrees inside of a counter cooler. (See temperature chart) CDI - All items were voluntarily discarded. Items will be placed on 6-hour temporary TPHC until the prep unit is repaired. |
|
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
Observed fuel cans stored above single-service utensils in the storage room. CDI - Items were moved to the correct order. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
REPEAT
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a light gap at the bottom of the back kitchen door. Manager has put a work order in to have it fixed. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wet wiping cloths stored on counters near the sushi prep line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a “house hold use only” blender. |
|
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 a can wash with an ASSE 1001 back flow preventer that is not rated for continuous pressure. Water was being cut off with a spray nozzle. CDI - Faucet was turned off at the top. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed very low grouting in the pantry prep area and areas of the back kitchen prep area. Observed cracked tiles on the cook line. |