| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above ready to eat noodles in the walk in cooler. **REPEAT**
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 |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one bag of cooked tofu and one pan of coked tofu were being held above 41F in the cook line prep unit. CDI- Items were voluntarily discarded. **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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Observed tofu, cut lettuce, cooked egg plant, and cooked potatoes on the cookline without a date mark. Observed multiple items at the sushi bar with multiple date marks. PIC stated that employee was confused on date marking policy and was dating products each day. Observed glass noddles in lowboy unit that were past the 70day date mark period. CDI- Glass noddles were voluntarily discarded. Item on the cookline that were prepped the day prior were allowed to be date marked all other items were voluntarily discarded. Items on the sushi line that PIC could verify prep date were properly dated. EHS provided education on date marking.
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
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
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 menu is missing the disclosure portion of the consumer advisory. 10-day VR Required.
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that a red asterisks for multiple things on the menu. It is used for the consumer advisory, to indicate an items has fish sauce, and a reminder to customer about toppings. Facility shall designate a single symbol for the customer advisory that is only used for the advisory. 10-day VR. |
|
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 Observed employee medication stored with equipment and dry storage items in the facility. CDI- PIC relocated the medication to a designated area. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 food stored on the floor of the dry storage area and food stored on the floor of the walk in cooler.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed facility using a rice cooker on a shelf outside the kitchen door in the hallway. EHS advised PIC that they should relocate the equipment into the kitchen. Observed facility storing food that has been removed from its original packing on shelves in the hallway. EHS advised that any food that has been removed from its original packaging or once it has been opened it should be taken into the kitchen. EHS observed an open bus tub of rice that should be moved to kitchen. CDI- PIC moved rice cooker into the kitchen. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer bucket with sanitizer at a concentration of 50 ppm. **REPEAT** |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans and bowls in clean dish storage that were stacked wet. CDI- PIC stacked dishes to allow for air drying. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 employee food stored throughout equipment and throughout the kitchen. EHS advised PIC that they should allocate an area for employee food where contamination cannot occur. Employee food should not be mixed with food for the facility. |