| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 4 employee beverages stored over prep tables and on shelf over sauces packaged for customer Togo orders. Observed employee eating on prep table, beside active food prep. CDI-All employee beverages and food were relocated to designated area to prevent contamination. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands as they washed hands, turned off soiled faucet with bare hands, then dried hands. Employee’s hands were recontaminated when they turned off soiled faucet with bare hands. CDI-EHS educated staff on proper hand washing technique and employee properly washed hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee make sushi roll containing raw fish, then move to pick up RTE green onion. This container of green onion is also used to garnish RTE, cooked foods that are not served with a consumer advisory, like a vegetable roll. CDI-EHS educated staff on cross contamination and green onions were voluntarily discarded by PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear hand sink in prep area. CDI-PIC provided paper towels.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at server station hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw fish, then move to touching RTE foods that are served as RTE, without a consumer advisory. CDI-EHS educated staff, employee removed gloves and washed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. 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 . Observed employee prepare raw sushi roll on cutting board, using sushi rolling device. Employee did not W/R/S either piece of equipment, and began to prepare a RTE vegetable roll with same equipment. CDI-EHS educated staff, contaminated roll was voluntarily discarded by PIC, and equipment was changed to prevent cross contamination.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 . Observed soiled slicer stored as clean. CDI-Machine was broken down to be more thoroughly W/R/S. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked corn, rice, garlic in oil sauces, eel, and pork without date marks. Employees were unsure when eel was prepared and this was voluntarily discarded. PIC could confirm when all other RTE TCS foods were prepared and PIC added correct date marks to all other RTE TCS foods.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cream cheese from 12/29 and 12/31, roasted pork from 12/24, and inari from 12/18. CDI-PIC voluntarily discarded all RTE TCS foods held for more than 7 days from preparation. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 rice and noodles held on TPHC not discarded after 4 hour window, 11am-3pm, at 3:15pm. EHS also had to prompt staff to discard another type of rice held on TPHC to be discarded at 4pm. CDI-Employee voluntarily discarded TCS foods held on TPHC for more than approved 4 hours. |
|
33
|
0
|
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 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 . Observed a large container of garlic in oil sauce that was placed tightly covered in reachin prep unit. Observed crispy rice cooling, tightly wrapped. CDI-Employee placed garlic in oil mixture in an ice bath to quickly cool and rice was unwrapped to increase cold air flow in WIC. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
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 a large amount of fish placed in WIC to thaw, without removing from ROP. CDI-Employee broke ROP seals and placed fish in WIC to thaw under refrigeration. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 unlabeled squeeze bottle near cooking equipment and three unlabeled shakers on shelf over prep unit. Add labels to all. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with produce stickers still attached. Ensure stickers and adhesive are removed during thorough washing process. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Observed floor in poor repair throughout kitchen. Establishment needs a smooth and easily cleanable floor.
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 food splash on walls behind dry storage shelving and black buildup on walls surrounding dish machine. Increase cleaning frequency and thoroughness. |