| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
..A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved training for the PIC; Repeat |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco Observed personal drinks set on the food prep tables. This is not the proper storage of personal drinks. -CDI Drinks were moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Observed a package of fish set into contact with a container of raw shell eggs. This is a cross-contamination hazard. -CDI The item was moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Observed Fish Cake (60F) , Crab Cake (62F), and other items out of temperature at the prep coolers due to being set above the effective cooling area of the unit or being stored on top of the unit. -CDI Items were moved to other cooling. |
|
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 MarkingThe facility must date mark ready-to-eat or fully cooked items that are POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) Cut leafy vegetables must also be date marked. Items can only be kept for 7 days at 41F or below, or for 4 days between 42F-45F. The first day the items are opened or cooked count as day 1. -CDI by instruction, date marking handout was given. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control Facility is using Time as a Public Health Control for rice cakes and cooked fish sushi. Ensure that a written procedure for keeping these items for no more that 4 hours and then discaring them is maintained and is available for review at the restaurant. The items must also be labeled or recorded so that the 4 hour hold time can be tracked for proper discard. -CDI by instruction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed soaking solution to be made with a mixture of chlorine bleach and other items, such as soap. Do not mix chlorine chemcials or bleach with other chemicals as a hazardous mixture may result. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing Observed fish in sealed plastic package thawing. Do not thaw fish in plastic packages that are still sealed. They may remain sealed when they are frozen, but must be opened so that air can get into them while they are thawing. -CDI the plastic package was opened. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
.3-602.11 Food Labels The facility sells cooked fish sushi and rice cakes in packages. If these are offered as customer self service items, they must be labeled as required by the new food code. The labeling handout was given. -CDI |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination Observed staff member to be working with cooked rice by setting the container of the rice on the floor. Do not work with food items on the floor. Observed a container of food set on the floor of the walk-in cooler. Do not set food items on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed multiple pieces of equipment used for making rice cakes in kitchen that have only Korean writing and cannot be verified if they are NSF listed. Observed egg crates to be used to set pans on. Do not reuse egg crates for any purpose. Do not line shelves with metal foil. Observed 1 badly torn gasket. |