| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Parasite Destruction - P - Provide parasite destruction letter for talapia that was offered to consumers at sushi area. Observed no parasite destruction information available from supplier. CDI, operator stated that he would not offer talapia undercooked until parasite destruction information is obtained from supplier. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw fish stored over egg rolls. Observed raw squid stored over tofu in reach in prep refrigerator. Observed raw meats removed from commercial packaging and stored over ready to eat foods in walk-in freezer. CDI, operator relocated foods during inspection. Repeat. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P |- Observed sesame chicken placed in walk in cooler to cool the previous night but at 48 degrees F. CDI, operator voluntarily discarded 1 large batch container of sesame chicken. |
|
19
|
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 fried shrimp, cheese sticks, steamed wonton overstacked on buffet and below 135 degrees F. CDI, operator relocated foods to reaheat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce salad, cut melon, shrimp above 45 degrees F at buffet. CDI, operator relocated foods to rapidly cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed operator not following written procedures for Time as a Public Health control on sushi. Observed operator did not have Time as a Public Health Control procedures for fried crab meat and cream cheese. CDI by instruction, handout provided to operator. Fried crab meat dish was voluntarily discarded by operator. |
|
31
|
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 1 bulk container of sesame chicken placed in walk in cooler to cool from prior night and above 45 degrees F. CDI, use methods to facilitate heat transfer. Chicken voluntarily discarded by operator. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry storage container of food ingredients not labeled as required and with some labeling wearing off and other small containers of dry ingredients without a label. Repeat. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being wet stacked in facility. Repeat.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Invert clean equipment after cleaning so that handling of food contact surface of equipment is prevented. Observed plates not properly inverted.
4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed several soiled towels near prep area along grill and front cook line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 1 fryer basket in poor repair. CDI, operator removed fryer basket from use. Observed 2 utenils no longer in good repair and with tape on handle. CDI, operator rmoved from use. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
.5-205.15 Maintain a plumbing system in good repair.-Observed wastewater backing up on drain below dish machine. CDI, operator called Carolina Drains to remove blockage. Company arrived on-site to repair drain. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles - C - Receptacles and waste handling units for refuse, recyclables shall be rodent-resistnt and leakproof. Observed drainplug missing from outdoor recyclable dumpster. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed baking pans stored outside of facility and a rack stored on outside near dumpster that operator stated was no longer used in facility. Remove unused equipment.
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soiled shelving and soil building up in between equipment throughout kitchen. |