|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC used wrong test strips to test sanitizer. CDI - EHS reminded PIC that facility is using a different type of sanitizer and reviewed testing procedures with PIC.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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. Observed sushi trays in grab n go coolers on C and E concourses above 41 F. Coolers were 41 F or below. Food may be pushed too far forward in cooler. Salmon/tuna sushi tray on E concourse was below 41 F in the back portion (back of cooler) and above 41 F in the front portion (front of cooler). REPEAT. CDI - PIC voluntarily discarded food.
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 Safe Food Temperatures https://youtu.be/tXP09IK-concourse |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Sashimi and poke bowl on menu did not have a consumer advisory disclosure. CDI - PIC added asterisks to items on menus. Hissho at the Main Atrium under First in Flight permit has corrected menus on order and will distribute some to this location when they arrive. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed seaweed salad thawing in sink while not fully submerged. Portions of seaweed salad were above 41 F. Thaw foods under cold, running water at 70 F. Food must be fully submerged and any portion of ready-to-eat food cannot go above 41 F. CDI - PIC moved seaweed salad to RIC. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in back corner of kitchen by 3-comp sink. REPEAT. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test strips for Sink & Surface sanitizer available in facility. CDI - PIC obtained extra test strips from neighboring facility. |
|
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. Observed residue buildup on shelving unit shelves by 3-comp sink. |
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