| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
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 This became a 2 point deduction on January 1st, 2014. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF2-301.14 When to Wash - P Observed staff members to fail to properly wash hands in the handsink when required. Only wash hands in the handsink and wash hands whenever needed to prevent contamination. -CDI Staff members were instructed to wash hands. |
|
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 - PF Observed items, such as kimchi to not be date marked as required. CDI C. Elmore instructed that the items be date marked. Facility staff report that kimchi is kept no more than 3 days and that it is made under refrigeration. |
|
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 discarding 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 C. Elmore directed the facility to label the items that were out offered for sale as they were not time marked, even though the time is being tracked. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P Observed various cleaning chemicals stored on the same shelf as food sauces in bottles. -CDI Chemicals were moved. |
|
35
|
0
|
Food properly labeled: original container |
No |
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. They were found to be labeled as to the ingredients, but the labels are not complete. The labeling handout was given. -CDI |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed staff member to wipe sweat from his face and then drop the paper towel onto a kitchen table surface. Do not place any such items anywhere except into the trash. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
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. Non absorbent 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. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed cooler door handles to be soiled. Keep cooler door handles cleaned. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed personal coat set on slicer top. Do not put personal items on the slicer. |