| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw chicken with gloved hands. Employee went to handling raw beef without discarding gloves or washing hands. CDI - Employee educated on when to wash and he washed hands. 0 pts. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling ready-to-eat imitation crab with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Employee educated and he discarded contaminated crab sticks.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on speed rack above raw beef. CDI - PIC moved raw chicken to bottom shelf. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken on shelf above box of egg rolls in walk-in cooler. Raw tuna stored on shelf above ready-to-eat eel in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. REPEAT // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw chicken with gloved hands. Employees then handled raw beef without discarding gloves and washing hands. Employees must discard gloves when switching between handling raw animal foods with different final cook temperatures. CDI - Employee educated and he discarded gloves and washed hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 6 pans stored as being clean found with food debris on them. Utensils and food-contact equipment must be cleaned to sight and touch. CDI - PIC moved pans to 3-compartment sink to be re-washed. 0 pts.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Masago was being stored out of temperature control at sushi prep area. Masago measured 52F. TCS foods must be held at 41F or less in cold holding, or use TPHC. CDI - Masago moved to walk-in cooler. REPEAT
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Thin noodles, crab salad and boiled eggs in walk-in cooler were missing date labels in walk-in cooler. Seafood soup in upright cooler was missing prep date label. Several pieces of raw fish and spicy salmon salad were missing prep date labels in sushi coolers. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items with missing prep date labels. Establishment is placed on risk control plan for date marking. EHS will visit establishment weekly to verify that establishment is properly labeling all TCS ready-to-eat foods with prep date. If establishment fails to follow risk control plan permit action will be taken. REPEAT
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Advil bottle observed on shelf with dry ingredients. Store medications separately from food. CDI - PIC removed medication. 0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of pickled ginger and mayo observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. Items on floor were still in sealed boxes so 0 points taken. 0 pts. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Dish machine is not dispensing sanitizer properly. PIC let EHS know at beginning of inspection they were waiting for Auto-Chlor to come repair machine. Establishment is washing all utensils and food-contact equipment in 3-compartment sink. //
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Bottom shelf of prep table is lined with cardboard. Remove cardboard as it can harbor pests. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Clean inside front cooler used to store salads. Clean food debris in areas between equipment throughout kitchen. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace missing ceiling tiles above walk-in freezer and above hot water heater. 0 pts. |