| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near deli slicers. CDI - Paper towels were provided. -0 points- |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite guarantee for salmon served in sushi section. PIC did not have a point of contact for sushi employees or copies of parasite destruction letters. A verification will be conducted by 11/23/2025 to determine if establishment is in compliance. -1 point- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocado stored on top of washed, cut, and prepped cucumber at sushi station. CDI - Storage order was corrected. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all chicken products in customer grab and go hot hold section holding at temperatures between 116F and 131F. PIC stated that items are held in hot holding for 4 hours, then taken to walk in cooler to cool. Cooled chicken products are then placed in customer grab and go cold section the following day. CDI - All chicken products in hot holding were discarded. PIC has been advised to conduct frequent temperature checks of TCS foods and holding equipment. -1.5 points-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all chicken products in customer grab and go cold holding section at temperatures between 48F and 55F. PIC stated that chicken is cooled in walk in cooler over night and then placed in cold holding section the following day. Some cooked chicken items had been in cold holding unit multiple days. CDI - All chicken products were discarded. PIC has been advised to conduct frequent temperature checks of TCS foods and equipment. -1.5 points-
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.11 Obtain a variance for specialized processes.-Pf Observed no variance for acidification of sushi rice. PIC did not have point of contact for sushi employee or copy of variance paper work. A verification will be conducted by 11/23/2025 to determine if establishment is in compliance. -1 point-
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
32
|
1
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Documentation of Proposed Variance and Justification (Pf) Observed no variance or HACCP for the acidification of sushi rice. PIC did not have point of contact information for sushi employee or copy of documentation. A verification will be conducted by 11/23/2025 to determine if establishment is in compliance. -1 point- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with prepared foods while wearing a watch. -0.5 points- |
|
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. Observed food splash, debris, and residues on shelving, door handles, non-food contact surfaces of cooking equipment, and on prep tables. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink close to bakery. Repair leak under handwashing sink. -0 points- |