| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF - Observed no manager on site at the time of the inspection. Upon entry when the EHS requested to speak to the manager the 2 employees on site stated they have not had a manager working for some time now and that they are the only 2 employees who work during the week. Current owner is in negotiations to sell the facility and a large amount of the previous staff has left.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed a large number of risk factor violations throughout the facility. 10 day VR.
- Observed a former employee/friend of the owner walk into the kitchen to speak to the 2 staff members during the inspection. The individual does not work here as per the sushi employee.
CDI - Former employee removed from kitchen.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for the cleanup of vomit and diarrheal events on site.
CDI - EHS provided paper copy of written procedures at the time of the inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed the 2 employees on site both don gloves at different times in the inspection to work with food in the kitchen but did not wash their hands prior to donning the gloves. Sushi counter employee stated he was never hired to work both the sushi counter and in the kitchen and the server who now has to work in the kitchen/as a prep employee has never worked a position like this before but are required to due to the current status of the facility, which is pending a sale.
CDI - EHS intervened both times and provided education with both of the employees on proper handwashing times and procedures. Both employees rewashed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink at the cookline, the handwash sink across from the washing machine/employee restroom, and the sushi counter handwash sink at the sushi counter entrance to not have soap at the time of the inspection. Sushi employee stated that the owner has stopped paying Cintas to come and refill the paper towel and soap dispensers so they only have one large jug of hand soap and 2 small pump bottles in the facility.
CDI - Squirt bottles filled at the time of the inspection and placed at the handwash sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink adjacent the kitchen entrance and both the men’s and women’s restroom handwash sinks to not have paper towels at the time of the inspection. Sushi employee stated that the owner has stopped paying Cintas to come and refill the paper towel and soap dispensers so they only stacks of napkins in the facility.
CDI - Stacks of napkins placed at each of the handwash sinks to use temporarily until more paper towels are purchased. |
|
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 - Observed a tray of spicy tuna stored directly above squirt bottles of various RTE condiments and sauces in the sushi counter 2 door lowboy. REPEAT.
CDI - Spicy tuna container relocated to bottom shelf in the 2 door sushi counter lowboy.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be off at the time of the inspection. Sushi employee stated that the dishwasher broke the night prior and they have not turned it on since or washed any dishes from the night prior. Repair is scheduled for today as per the sushi employee. 3 day VR to observe repair.
- Observed the sanitizer dispenser at the 3 compartment sink to be dispensing a chemical solution of <50ppm quateranry ammonia at the time of the inspection. Facility does not have bottles of bleach on site and has no current way of washing any dishes. 3 day VR to observe repair.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed all trays of cleaned drinking glassware to be cloudy and have lip smudge marks on them.
- Observed large amounts of the dishes to be stored as clean to have food debris on them. Dishes found with food debris include multiple metal sifters, the deli slicer, several squirt bottles and lids, metal insert containers, reusable spoons, vegetable slicers, plastic insert containers, and pasta strainers. All dishes removed from clean dish storage rack but facility has no way to properly sanitize the dishes at the moment as there is no sanitizer or functional dishwasher on site. 3 day VR to observe repair to dishwasher.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed the interior surfaces of the microwave at the cookline to have food debris. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a rice cooker with the rice inside at temperatures of 94-107F. As per the sushi employee, the rice is cooked the day before, staff then unplugs the rice cooker overnight with the rice left in it, and it is then plugged back in when they arrive the following morning to reheat the rice.
CDI - Voluntarily discarded all rice. EHS and staff discussed proper requirements with hot holding and if the rice is not to be held hot it must be cooled and kept in the WIC.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of cut cabbage at the cookline to not be provided with a date mark. Employee stated that it was from Monday since they had sold out of everything on Sunday night. Employee was hired to be a waiter and has never worked in a kitchen doing food prep before and was not aware of needing to put date marks on everything. REPEAT.
CDI - Employee date marked cut cabbage.
- Observed an insert containers of hard boiled eggs to be used for ramen in the WIC with the date mark of 2/7, making today day 12.
CDI - Voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed the “shrimp”, “shrimp and chicken”, “shrimp and u-10 scallops”, and the “shrimp, u-10 scallops and lobster” dishes under the “Dinner” section of the menu to all have asterisks linking to the consumer advisory despite not having anything raw offered in the dish. Sushi employee stated the only things served raw are the sushi bar items and steaks are very rarely offered cooked to order but they would do it upon request. Remove asterisk. 10 day VR to observe correction.
- Observed the “shrimp fried rice”, “seafood fried rice”, and “seafood toban yaki” to have asterisks linking them to the consumer advisory despite not having anything raw offered in the dish. Remove asterisk. 10 day VR to observe correction. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed all squirt bottles, spice containers and shakers to not be labeled as to their contents at the time of the inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap at the base of where the 2 back doors meet, allowing for the potential entry of vermin into the facility.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a live roach on the wall at the mop sink.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead roaches of all life stages, too numerous to count, in cleaned empty bulk bins, on sheet pans used for dry storage, on the floor behind the cookline, on the floor beneath the ice machine and dry storage racks, and at the dishwashing area. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one employee who was preparing small salads and not wearing a head covering of any kind. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed heavily soiled dry wiping cloths throughout the facility on storage racks and equipment. No sanitizer buckets were set up at the time of the inspection. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed a large insert container of ready-to-use avocados in the sushi area 2 door lowboy refrigerator that still had stickers on the outside. REPEAT. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed multiple “Black & Decker” toaster ovens in use throughout the kitchen and sushi bar areas. This item is for household use only and facility must acquire a commercial toaster oven. REPEAT.
4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the dishwashing area 3 compartment sink to be broken and not dispensing proper quaternary ammonia sanitizer levels. Observed a solution testing at <50ppm quaternary ammonia. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the exterior surfaces of all cooking equipment at the cookline, the interior of the cookline opentops, the interior of the cookline lowboys, the interior and exteriors of the toaster ovens, the interior compartments of the fryers at the cookline, the rack used to store bulk sauces across from the beer RICs, and the storage racks in the WIC to all have accumulations of food debris/grease/grime. REPEAT. |
|
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 a missing ceiling tile above the beer RICs and above the 3 compartment sink adjacent the ice machine. REPEAT.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the wall behind the pre-rinse sink and dishwasher to have accumulations of black grime. REPEAT.
- Observed the walls in the WIC to have accumulations of food debris/dust.
- Observed the floors beneath the cookline equipment to have heavy accumulations of food debris/grease. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee coat on stored on top of the clean dish storage racks at the dishwashing area. |