| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed approximately five (5) containers of raw animal product (salmon and tuna roe, ground salmon mix, etc) stored in reach in freezer above repackaged ready to eat food (French fries, egg rolls, spring rolls, chicken nuggets, etc.) in food safe ziplock bags. Observed one (1) pan of ready to eat imitation crab meat salad stored below sushi fish fillets in sushi RIC 2. CDI - PIC and EHS reorganized stored food items to prevent potential contamination. EHS provided two (2) storage order guides for reach in units.
Note: Proper storage order is applicable to food items that have been repackaged within a freezer.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS food items in WIC (raw beef, tofu, tempura, cooked rice, etc.) in WIC above 41F at time of inspection. Ambient temperature of WIC was observed as being below 41F at time of observation. PIC stated that head chef arrived at 10 a.m and may have left door open for an extended period of time during preparations, raising temperatures of stored food.
CDI - PIC adjusted ambient temperature of WIC to improve cooling rate of stored food Food items were observed at or below 41F before end of inspection period. Store food and utilize equipment such that food stays at or below 41F when stored. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed four (4) small portions of food (RTE Chasu pork rolls, cooked tempura shrimp, and one half block of tofu in the WIC; one bin of boiled, marinated eggs in grill prep unit) without effective date marking. PIC verified date of preparation for eggs, Chasu pork, and tofu was the previous date, and that tempura was prepared on the date of inspection. Date marking in other locations (large WIC bins, sushi stations, etc.) was observed as in place and sufficient.
CDI - Items were date marked with their dates of opening and preparation. Ready to eat items, once opened or prepared, shall be date marked IF they are to be held for greater than 24 hours. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed approximately two (2) food items (recently cut cooked shrimp and cream cheese) in sushi display 2, cooling at ineffective rates. Sushi chef was consistently moving wrapped trays to prep table. All other cooling items were observed as cooling effective.
CDI - Items were uncovered to allow for improved cooling. EHS rotated items to sushi area freezer to improve cooling rate. Items were observed at below 41F before being rotated to sushi display 2. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of unwashed onions stored directly on the floor of dry storage. CDI - Onions were elevated without comment or correction by EHS. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees engaged in food prep (cooking at grill station) and one (1) server employee engaged in prep work ( cutting, washing, and spinning salad lettuce) without effective hair restraints. REPEAT.
Note: No escalation due to improvements in employee personal cleanliness; no jewelry on hands, arms, or wrists was observed at time of inspection. All employees who will be in contact with food or utensils during activities (food prep, cooking, warewashing, etc.) shall utilize effective hair restraints. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) spoon in bin of spicy tuna mix with handle contacting food in sushi RIC 1. CDI - Spoon was removed and rotated to warewashing.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. During preparation, EHS observed rice serving spoon in metal bowl of room temperature water. PIC added additional water pulled from a coffee maker to bowl.
CDI - EHS and PIC discussed holding of utensils in hot water; should hot water be used to store utensils, it must be MAINTAINED at 135. The adding of hot water from another source and holding utensils at ambient temperatures is insufficient. PIC dumped out water and placed unused spoon in dry metal bowl. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed approximately two (2) bottles of water stored at grill cart in previously rinsed, relabeled sriracha bottles. Remove and replace with labeled, multi-use containers. REPEAT.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service to go trays removed from shelving and placed at prep table with exposed food contact surface. CDI - EHS reoriented single service stack to prevent potential contamination.
Note: No escalation in point deduction due to noted improvement in single service storage conditions. All packages of single service were elevated, and EHS observed fewer items being reused, having now been labeled. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed three (3) employee food items (one package of kiwis, one unopened canned energy drink, and one package of wrapped chocolates) stored on top shelves of WIC. CDI - PIC rotated these items to shelving outside of WIC to prevent contamination. |