| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM in on site during all hours of food preparation or handling.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed visibly old heads of lettuce on cutting board to be prepped. Observed visibly old head of cut cabbage on cutting board to be prepped. CDI - PIC voluntarily discarded.
Repeat. 1 pt. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods
Observed raw chicken being stored above RTE spring rolls and raw shrimp in fryer lowboy. Observed cut vegetables being stored under unwashed produce in WIC. CDI - PIC reordered storage.
Repeat. 3 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 cooked shrimp and raw tuna in sushi display holding above 41F during inspection. PIC stated unit had just been turned on. CDI - PIC placed tuna and shrimp in lowboy to cool back down. Unit achieved 38F before being restocked.
0 pts.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 various TCS foods in WIC baring preparation date of 4/7, despite the facility not operating on that date. Observed cut head of cabbage with no label indicating its date of preparation. CDI - PIC verified that all items labeled with 4/7 were prepped on 4/6 and changed dates. Cabbage was voluntarily disacarded.
0 pts.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed clean knife being stored in between lid of prep unit during inspection. CDI - EHS educated PIC on proper storage of utensils. PIC removed knife and placed in dish pit to be rewashed.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
Observed cutting boards on prep units with deep grooves and heavy damage on the cutting surfaces. Observed doors to all sushi display units cracked, chipped, and missing handles during inspection. Repair or replacement needed.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed cracked floor tiles all throughout kitchen area. Repair or replacement needed.
Repeat. 1 pt. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drink being stored above customer foods in fryer lowboy during inspection. CDI - PIC moved to appropriate location.
Repeat. 0.5 pts. |