| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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. Observed stacked cases of raw shelled eggs above raw shrimp in the walk-in cooler and raw beef stored over raw seafood in the walk-in freezer. Reviewed storage order for raw animal proteins and verified no physical contamination present. CDI - Storage order re-arranged to prevent cross contamination.
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. Observed recently peeled raw shrimp stored above ready to crispy onions in the walk-in freezer. CDI - PIC educated and storage order corrected to prevent cross contamination. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
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 salmon and tuna stored in the sushi display case with incorrect date labels of 11/8 and 11/9. Ensure that all dates are correct. CDI - Allowed food handler to correct date labels. -0-
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. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed sushi prep handler finish preparing sushi rice at 11:35 AM. Rice was placed into warmer at 11:46 AM and time stamped at this time. CDI - Food handler redirected to affix correct time stamps for rice cooked at 11:35 AM. 0 demerits due to improvement and compliance observed at other station. -0- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT VIOLATION: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles at kitchen prep station and sushi station reach-in unit not labeled. -1- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making salads with no head covering. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drinking glasses wet stacked on hanging shelf above server prep station. Separate and allow to air dry prior to stacking. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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. Observed broken down soiled cardboard boxes being used as liner for chemicals on shelving unit at dish pit.
4-501.11 Maintain equipment in good repair. Observed detached prep sink. Re-caulk.
REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored and stained cutting boards stored in the facility and at sandwich prep station. EHS advised that the equipment be resurfaced or removed from the facility. -1- |
|
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 food debris on window counter connecting kitchen to sushi station. Increase cleaning frequency and maintain clean. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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. Observed damaged floor tiles and low grout lines throughout the kitchen. Repair.
REPEAT VIOLATION: 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. Observed cleaning needed on ceiling tiles throughout the kitchen. -1- |
|
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 personal employee food stored with and above resale foods inside sushi station reach-in unit. -0- |