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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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1
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2
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PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
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. Observed food handler documentation of approved training for the PIC. This is not sufficient, food protection manager training is required. REPEA This became a 2 point deduction on January 1st, 2014. Observed food, which was found in metal restaurant pans and other non-packaged containers, to be set into the large grocery walk-in cooler in the back and also in the employee coolers. This is not allowed. It is the responsibility of the PIC to ensure that food for the restaurant, personal food items, and food for the grocery section are kept segregated. -CDI Items were removed fromt teh employee coolers. C. Elmore directed that items be removed. |
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14
|
1.50
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Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed meat saw to be left soiled. -CDI Item was opened for cleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer spray bottle to have 0ppm chlorine. -CDI Sanitizer was refilled. |
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21
|
0
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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. |
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22
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2
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Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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. -REPEAT. -CDI Items were discarded as they were not date marked. Later in the inspection it was discovered that the items which C. Elmore and V. Parker had directed be discarded were put into a garbage bag and stored in the large grocery walk-in cooler. They were discovered by V. Parker and the items were opened, denatured with bleach, and discarded under supervision of V. Parker. |
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26
|
1
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Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P Observed WD-40 improperly stored. -CDI Item was placed with other chemicals. |
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35
|
2
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Food properly labeled: original container |
Yes |
Yes
|
No |
Observed unlabeled reportioned product being sold prepackaged but unlabled in the grocery section. These items must be labeled as directed by the NC Food Code. Do not offer unlabeled foods for self service. -CDI Items were removed from the sales floor. |
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38
|
0
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Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C2-402.11 Effectiveness-Hair Restraints - CObserved staff members to be working with food without proper hair restaints. Obseved staff member to be working with food with ring on that has gemstone and cut-out. Only simple metal band rings with no cut-outs, gem stones, or in-lays can be worn. |
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45
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0
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Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
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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. |
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