| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - Employee beverages should not be consumed from screw top bottles or sports cups where hand contact with mouth contact area does not occur. All beverages were properly stored below food contact areas. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - Hands shall be washed only in an approved handsink. Information only, no violation observed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - All utensils must be properly washed, rinsed, and sanitized in approved 3-step process. Observed 3-comp being used as a pre-wash and rinse area with utensils being ran through the dishmachine after racking. The utensils on the machine rack were double-stacked to be run through the machine for sanitizing. Only one utensil rack for machine was observed. Instruction given to set 3-comp up in 3-step arrangement or to separate utensils to single level on rack for sanitizing. Suggest additional racks for process. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All ready to eat food items with will be kept for service over 24 hours must be appropriately date marked. Food temperatures maintained at or below 41 F must be discarded after 7 days, foods kept at temperatures between 41 - 45 F must be discarded after 4 days. No date marking on foods in upright refrigerator. Gave instruction and handout. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Must provide consumer advisory which meets requirements of the regulation. Observed consumer advisory posted on table tents with disclosure on menus and sushi menu table tents notated but reminder is incorrectly worded. Gave instructions for proper wording on tents and provided copy of the rule. Suggest manager contacts me before printing new menus. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
. 3-502.11 Variance Requirement - Variance from state is required for sushi. Variance application has been sent to Raleigh. Reviewed what was submitted for HACCP. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification - Variance for sushi must be obtained and maintained on site. Variance application has been submitted to Raleigh. Gave 2nd copy of variance paperwork. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - Food shall not be placed in the 3-comp sink during cleaning of utensils. Observed bag of boiled eggs in rinse compartment of 3-comp sink. Product was discarded. Gave instruction to use only prep sink for food process or storage. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - Keep handles out of dry food products. Observed handle in flour. Gave instruction. |