| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection.
PIC stated that the store manager who has their ServSafe was out running errands.
A CFPM must be available during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed a food employee wash their hands at the handsink near the make line, then turn off the faucets without using a protective barrier.
CDI: EHS educated food employee and food employee re-washed their hands properly, turning faucets off with a paper towel to avoid contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a green cleaning pad stored directly inside the handsink near the 3-compartment sink.
CDI: Cleaning pad was removed from the handsink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a spray bottle of degreaser stored hanging on the partition of the handsink.
CDI: PIC removed the spray bottle. |
|
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 the triangle blade of the can opener soiled with food debris.
CDI: PIC removed the can opener from the prep table to be properly washed, rinsed, and sanitized.
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
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
Observed a container of cooked edamame that was not date-marked and stored in the deli fliptop 2.
Sushi chef stated that he prepared it today and will probably not use all of it by the end of the day.
CDI: Sushi chef created a date label for the edamame with today's date.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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
Observed a container of kani crab that was not date-marked and stored in the sushi fliptop. Observed a container of cooked ebi shrimp that was not date-marked and stored in the sushi fliptop. Sushi chef stated that both of these items were prepared yesterday.
CDI: Sushi chef created date labels for both TCS food items.
Observed a container of commercially made seaweed salad that was date-marked 2/06 and stored in the deli fliptop 2. Sous chef stated that the seaweed salad was opened and prepped 3 days ago (2/11) but the new food employee will sometimes not remove the old sticker from the pans when washing dishes.
CDI: Sous chef created a new date label with the correct prep date.
Observed a container of portioned, cooked chicken, that was date-marked 2/07 and stored in the lowboy cooler 2. Sous chef stated that they cooked the chicken on 2/07, and was thawed 2 days prior (2/12). Sous chef stated that they batch cook the chicken and cool it down before freezing them in small portions in the WIF. Sous chef showed EHS the other containers of the portioned, cooked chicken, stored in the WIF, that was date-marked with the same date.
CDI: Sous chef date-marked the container of the chicken with the thaw date as well.
Observed a container of re-hydrated wakame that was dated 2/05 and stored in the lowboy cooler 2. Sous chef and Sushi chef both stated that they re-hydrated the wakame on 2/05. EHS found that they re-hydrate the wakame in a big batch, drain the water, then freeze them in smaller portions, to thaw for use. When EHS asked both chefs on when the wakame was thawed, they were unsure.
CDI: Wakame was voluntarily discarded by Sous chef.
Observed a container of cut cabbage that was date-marked 2/07, stored in the deli fliptop 3. Sous chef stated that he cut the cabbage 2 days prior (2/12) and said he had the larger bin of cut cabbage from where he portioned out the container to place into the fliptop. EHS observed that the larger bin of cut cabbage was not date-marked at all.
CDI: Sous chef created date label for the larger bin or cut cabbage and voluntarily discarded the container date-marked 2/07.
Observed a large hotel pan of fried chicken wings, metal pan of cooked beef and kimchi dumplings, and a plastic container of cooked and pulled chicken, all stored in the cooler drawers without a date-mark.
Sous chef stated that all of these food items were prepared yesterday and 2 days prior (2/12).
CDI: Sous chef created date labels for all food items.
Observed a lexan container of shoyu eggs date-marked 2/01, stored in the WIC.
CDI: Sous chef voluntarily discarded shoyu eggs since the time/temperature window had surpassed.
REPEAT VIOLATION.
**NOTE: EHS will make a verification request within 3 days accompanied by the facility's assigned EHS to ensure the facility is in compliance with date-marking. EHS observed that the facility has been out of compliance with date-marking for the previous three inspection reports, and will implement a Risk Control Plan to monitor the facility's date-marking. EHS will email a template of the Risk Control Plan to the email address on file, and PIC is required to fill it out to the best of their ability before EHS returns. |
|
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 plastic container full of raw sashimi-grade tuna in reduced oxygen packaging that was completely thawed without a slit, stored in the WIC.
CDI: PIC created slits for all thawed package of raw tuna. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed the stickers still intact on the skin of the avocados stored in the sushi fliptop and in a bin for backup in the lowboy cooler.
CDI: Sushi chef removed avocados to wash at the prep sink before using. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed plastic pans used as scoops in the non-TCS foods (jasmine rice, sushi rice, 5 gallon soy sauce bucket) fully submerged in the non-TCS food products.
CDI: Pans were removed and taken to the dish room to be washed, rinsed, and sanitized.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed a plastic container of water storing two in-use rice scoop paddles, next to the HH rice cooker at the make line, temping below 135 degrees F (see temperature chart).
CDI: Sushi chef removed the container and took it to the dish room to be properly washed, rinsed, and sanitized. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple stacks of wet-stacked plastic pans, metal pans, sheet trays, and a couple bain maries that were stored in the clean dish rack.
Separate equipment and utensils to allow proper air-drying, before stacking together.
REPEAT VIOLATION. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed a stack of single-serve rectangle salad containers stored on top of a deli fliptop, which is placed underneath the hood.
Keep single-serve items inverted when out of it's protective packaging to prevent contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
Observed no QUAT test strips at the facility to test the QUAT sanitizer concentration used at the 3-compartment sink or their sanitizer buckets with wiping cloths.
EHS used personal QUAT test strips to get a reading of the concentration of the QUAT sanitizer at the 3-compartment sink and also in the sanitizer buckets, and got a reading of 200ppm for both.
Facility uses chlorine dish machine, which the PIC tested with their chlorine sanitizer test strips, reading between 100ppm and 200ppm.
VERIFICATION REQUIRED within 10 days to ensure that the facility obtains QUAT test strips to be in compliance. |
|
49
|
0.50
|
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 the gaskets in the cooler drawers soiled with food debris.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a water leak at the hot water faucet in the handsink near the sushi fliptop.
Repair water leak. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-303.11 Provide required lighting intensity.
Observed two lightbulbs out in the hood system.
Replace with new lightbulbs.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed a bottle of gatorade (employee's drink) stored directly on top of an uncovered container of housemade spring rolls in the lowboy freezer at the make line.
CDI: PIC removed the employee drink and voluntarily discarded the spring rolls.
REPEAT VIOLATION. |