| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed certified food manager without their CFPM documents and were unable to show proof. -1-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf.
Observed a stainless steel scrubber stored inside of the hand sink next to the vegetable prep sink. CDI - PIC removed. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. - P.
Observed walk-in cooler unable to maintain TCS foods at <41°F, raw shelled eggs over stacked in the prep top at 51°F and kani sticks temping at 43°F in the sushi reach-in unit. Refer to temperature observation chart for full details. At beginning of inspection, internal ambient temperature of the walk-in cooler was recorded at 44°F. After 30 minute assessment, temperature increased to 45°F. Discussion with PIC revealed ranch dressing, milk and unsalted butter had been in the walk-in cooler since previous day, remaining foods were prepared today and several include raw animal proteins. Discussion with sushi food handler revealed that the kani sticks were in the reach-in unit since yesterday. CDI - Items prepared today (with exception to salad bowls and portioned salad in to go containers) were transferred in the walk-in freezer. Remaining foods were voluntarily discarded by the PIC. Operator has voluntarily closed for repairs and contacted refrigeration tech for emergency repairs.
***3 day verification visit is required.***
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. |
|
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 cold & flu syrup stored with food service equipment under prep table. CDI - PIC removed to designated area. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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.
Observed inefficient cooling methods in the following: Recently prepared salads portioned into small bowls stacked on flat sheet trays and salads portioned inside closed clam shelled containers cooling in the upright reach-in unit and a large batch of lettuce cooling inside a deep covered plastic container inside of the walk-in cooler. Discussed using equipment that is designed for cooling (WIC) and utilizing methods such as venting, smaller batches/flat sheet trays. CDI - PIC voluntarily discarded the portioned salads due to the malfunctioning walk-in cooler. Lettuce was placed into an ice bath for rapid cooling to < 41°F. -0.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU/ |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths held in two sanitizer buckets with solution registering at 0 PPM chlorine. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
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 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 |
REPEAT: 4-501.11 Maintain equipment in good repair.
Observed splash guards to both raw beef/chicken and raw shrimp prep sinks in need of re-caulking. Observed walk-in cooler and sushi prep reach-in unit with damaged gaskets. Repair/replace.
REPEAT: 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. Repair or replace. -1- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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. -0.5- |
|
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. Observed floor panels in walk-in cooler lifting. Observed hole in wall in dining room. Repair all areas.
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 and grease dripping down on several hood systems at hibachi grilling stations in dining room and at cookline in the kitchen. Increase cleaning frequency and maintain clean. -1- |