| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 3 trays of raw shrimp in the RIC adjacent the ice machines at temperatures of 45F. Kitchen manager stated that it was prepared this morning and placed into the RIC to be used during the day.
- Observed a container of raw salmon stored in the sushi display case at a temperature of 49F. Container was observed overfilled and sushi counter employee stated having it out to make sushi rolls with prior to EHS arrival.
CDI - PIC moved 3 trays of raw shrimp to WIF to rapidly cool. Salmon container at sushi display case was split into 2 containers with one being moved to the WIC to rapidly cool and the one in the sushi display case observed at 41F 40 mins later.
- Observed an insert container of cooked shrimp stored on the cookline counter at a temperature of 71F. Cookline employees stated they were not using it and that it was no good but was no it thrown away yet.
CDI - Cookline employees voluntarily discarded tray of cooked shrimp.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 2 bins of cooked chicken on a rolling cart at the cookline to be used throughout the lunch rush that were being held on TPHC and were not labeled with their discard time. Kitchen manager stated removing the bins from the WIC at 10am to be held on the line.
- Observed a container of shrimp tempura that was being held using TPHC at the sushi station and was not labeled with a discard time. Sushi counter employee stated that the items were fried fresh in the morning and brought over to him at the sushi counter at approximately. 10:30am.
CDI - Items time stamped for discard.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed a container of shrimp tempura, that is held on time at the sushi counter, to be stored in the sushi lowboy refrigerator. Sushi employee stated that it was from the day before and they had held it out on the counter the night before on TPHC.
CDI - Container of shrimp tempura voluntarily discarded. Education provided to the PIC and sushi employee that once an item is placed onto TPHC it must not be kept past the 4 hour mark and must be discarded. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. - Observed the squirt bottles of various condiments at the sushi counter to not be labeled as to their contents. REPEAT. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the metal back door of the facility open and the screen door to be ajar at the time of the inspection. Screen door was observed with holes throughout the mesh, allowing for the potential entry of vermin into the facility.
CDI - Metal door closed.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live roach on the floor of the beer and soda storage closet.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed one dead roach on the floor in front of the beer and soda storage closet.
CDI - Dead roach cleaned up. Live roach killed and removed from facility. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple knives stored in uncleanable crevices between the cookline opentop refrigerators. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed shelving throughout the facility to be lined with soiled cardboard. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the racks in the WIC closest to the ice machines to be covered in rust. |
|
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 the wire storage racks in the dry storage room to be covered in an accumulation of grime. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - Observed the floors and walls beneath/around the cookline to be covered in an accumulation of grease/grime. REPEAT. |