| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stacked food containers with leftover sticker residue. CDI-Spoke with PIC about cleaning procedures. Items were sent to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed walk-in cooler temperatures above 41F (about 43F) PIC has already made contact with maintenance prior to inspection. HVAC system is overheating over unit, affecting holding temperatures. EHS will visit tomorrow during/after maintenance to assess walk-in cooler temperatures. Freezer door left open to cool foods and ensure cold holding temperatures are met until unit repair. Unit temperature in need of adjusted ent due to fluctuations during busy prep hours.
Observed precooked chicken in prep unit above 41F due to overfilling pan. CDI-PIC removed overstock.
Observed temperatures in raw sushi prep unit above 41F (about 43F-44F) Observed lid propped open with cutting board that may be affecting holding temperatures. Some items in prep reach in were also above 41F. PIC checked unit temperature settings during inspection. CDI-Unit was pulled away from wall to ensure proper ventilation. EHS observed quick temperature drop in prep unit. TCS foods in unit are now 40F.
VERIFICATION DUE WITHIN 3 DAYS (walk-in cooler)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
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 noodles on 4 hour time hold without start to discard time. CDI-Noodles labeled. Facility has procedures in place for items on TPHC and all other items were adequately marked. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed ROP tuna thawing under refrigeration in walk-in unit and sushi prep with packaging still in tact. CDI-Package seals broken. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed small flies around wait staff station. Keep working to prevent and eliminate pests. |
|
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 wet wiping cloth on prep surface. |
|
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 chipped and rusted shelving in walk-in cooler. |
|
49
|
0
|
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.
Cleaning needed on shelving in dish area. Points not increased due to improvement and volume. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage observed throughout. All floors need to be re-sealed as bare concrete is visible. Facility is awaiting repair. |