| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
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 EHS observed raw tuna stored over RTE sauces in sushi reach in unit. EHS provided education. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense sanitizer during inspection. Facility has used dish machine since opening. PIC assessed unit and stated tubing installed on unit to deliver sanitizer has holes present and prevents the liquid from reaching unit. CDI - PIC was able to repair unit during inspection. EHS observed unit dispensing chemical at correct concentration prior to end of inspection. (0)
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 EHS observed numerous TCS items in WIC and 2-door sushi LB above 41F(see temp chart). After thirty minutes EHS observed no change in temperature. PIC stated on Wednesday ice build up was observed on back of unit in WIC. PIC stated units thermostat was adjusted to help with the freezing and must have been turned up too much. PIC stated yesterday WIC was observed at 42-43F, in response PIC turned unit back down. PIC was unaware the 2-door LB was in disrepair. PIC voluntarily discarded all TCS foods in WIC and 2-door LB and contacted repair technician. Due to additional refrigeration space and limited number of TCS items needed for service, facility will be allowed to temporarily operate while unit is being repaired. Facility will not be allowed to cook/cool any items until unit is repaired and must only store non-TCS foods inside WIC during this time, all other TCS foods shall be stored in extra units in kitchen area. All TCS items in sushi 2-door LB and WIC were voluntarily discarded. Sushi station has additional 2-door LB that is mainly used and all items can be sufficiently stored inside. EHS will return on Monday to ensure repairs have been done. If WIC has not been repaired, and IS will be issued. (1.5) *** Prior to EHS leaving facility EHS observed WIC at 40F, EHS advised facility to continue with what was previously discussed. Facility was advised to monitor internal temperature throughout the evening to ensure unit can consistently maintain temperature below 41F prior to beginning to utilize unit again. PIC stated repair tech will arrive at 6:30 to assess 2-door LB sushi unit and WIC.
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed call items in sushi display case without proper dates. PIC stated that items were thawed/cut this morning and verified with items in reach in unit. EHS stated during last inspection, all items in sushi display shall be dated marked. PIC discussed issue with sushi chef who verified dates with prep list from this morning. CDI - PIC was allowed to date all sushi items. PIC stated moving forward all items will be dated. This is the same date marking issue discussed during last inspection. REPEAT. (3)
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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. EHS observed container of dry rice and sweet tea without labels. These items are stored in dry storage. EHS provided education. (0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous metal bowls and containers stored as clean above three compartment sink with water present in interior of pans and equipment. EHS advised to stagger all dishes to allow for adequate air drying prior to stacking for storage. REPEAT. (0.5) |
|
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. EHS observed inside surface of reach in compartment door and outside surface of toaster over soiled with food residue and debris. REPEAT. (1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. EHS observed wall and floor around dish machine area soiled with food residue and debris. (0) |