| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. - Per inspection history PIC has not corrected several chronic risk factor items. PIC has not implemented the use of safe food handling practices including the use of a thin probe thermometer to ensure proper food temp are being maintained. PIC has not corrected risk factor violations over several inspection. EHS informed PIC a RCP may be encouraged for the facility to implement if violation are not corrected during a VR. A VR will occur no later than 10 days. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -REPEAT- Handwash sink in sushi area observed with lettuce debris and soiled utensils in it. PIC indicated the sink is used to rinse in use utensils used on the hibachi grill. Only use this sink for hand washing. CDI - Utensils removed from sink and EHS educated PIC on uses of different sinks. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit:http://meck.co/FoodSafety - REPEAT - Observed unwashed mushrooms stored above cooked shrimp. CDI- PIC corrected the storage order since no physical cross contamination was observed.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.- REPEAT- Observed several items in walk in coolers and reach in coolers at or below 41F and uncovered. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several meat slicers stored with food debris left on them. PIC stated items were clean. PIC had an employee attempt to clean items however after employee stated item was clean EHS observed items to still be soiled. A VR will occur no later than 10 days to ensure all food contact surfaces are clean. PIC informed if violation is not corrected permit action may occur and a RCP may be implemented. NOTE: An improvement noted from last inspection. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - REPEAT - Observed sweet and sour chicken, white chicken, dark chicken, and chicken wings cooked and cooled from yesterday according to PIC at temps between 44-48F in reach in cooler. Observed large container of broccoli at 56F initially and still at 56F over an hour later. CDI- PIC voluntarily discarded items from reach in cooler. PIC separated broccoli into smaller portions in multiple pans and placed in freezer to quickly cool. RCP encouraged for facility to implement. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Shrimp, baby corn, and rehydrated noodles in prep cooler at sushi station at temped above 41F (see temperature chart). Bamboo shoots in low boy temped at 58F. All items out of temp were voluntarily discarded by PIC. PIC asked for prep cooler in sushi station to be put on time. Will be added to written procedures form and will be on time for future inspections. EHS will conduct a VR within 3 days to ensure all TCS foods are kept at 41F or below. EHS observed two coolers functioning above 41F. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. - REPEAT - Observed several items not cool properly from the day before. Observed ambient cooling of chicken wings, sweet and sour chicken, white and dark meat chicken, and broccoli not meet proper cooling parameter during the inspection. Broccoli was in large container and covered. Chicken was placed directly in reach in coolers after cooking and not allowed to properly cool. CDI- PIC voluntarily discarded the items from yesterday and moved the one container of broccoli to the walk in freezer to cool quickly. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - No thermometer provided in prep cooler unit in sushi station. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. - REPEAT - Observed several in use oil containers without labels. NOTE: Improvement from previous inspection observed. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf- Observed three turtles in an indoor pond like area. CDI- PIC moved turtles into a large bucket and out of facility. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-use utensils shall be stored in clean dry places, in water 135F or higher, in food product. - REPEAT - Observed in use utensils stored in water at 113F and between soiled equipment. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal containers stored wet. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT- Observed wic doors damaged. Observed damaged gasket on reach in cooler near fryers. Reach in cooler and one prep unit functioning above 41F. EHS will follow up to ensure equipment maintains food at 41F or below. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - REPEAT - Observed house made fryer tools made of wood and nails. CDI - PIC discarded voluntarily. |
|
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. - Repeat- Observed cooking equipment and shelving equipment food debris build up. Observed debris buildup on non food contact surface of metal pans near fryers. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and
maintenance. -REPEAT- Observed debris and damaged shelving around the dumpster area. NOTE: Point deduction has stay the same since item is low risk and stagnant. Damaged non functioning equipment has been removed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. - REPEAT- Observed cracks and broken tile throughout the facility and in the kitchen. Observed ceiling damage throughout the kitchen.
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. - REPEAT- Observed hard to reach areas of floors, walls, and ceilings in need of cleaning due to food debris and food residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up. |