| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC knowledgeable about policy and policy requirements. However, observed older version of employee health policy present. CDI- new version of employee health policy given to PIC.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed concentrated sanitizer bottle at dispenser of 3 compartment sink empty. Facility did not have another bottle to replace it. 3 compartment sink was set up with wash water and dishwasher stated that he was only washing and rinsing since no sanitizer is available. CDI- instructed dishwasher that all utensils must go through dish machine to be properly sanitized after cleaning. Did not observe active violation.
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 |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ambient temperature of walk in cooler at 56F. PIC discovered that cooler was not working upon arrival and immediately relocated TCS foods to working units and called a repair person. Still observed some TCS products remaining in walk in including 3 pans of rice, open bag of mixed greens, 3 containers of tofu, sour cream, unsalted butter, cream cheese and raw shell eggs. CDI- all items discarded. Observed 4 drawer cooler near grill holding foods at 41-48F. See temperature chart. PIC stated unit was holding at 39F when he arrived at 3pm. CDI- items were allowed to be relocated to freezer and other working refrigeration units to cool. Observed 2 door flip top cooler across from stove holding at 49F. See temperature chart. CDI- items in unit that were prepared today were allowed to be relocated to working units. Several items were discarded due to expired dates. Observed sushi display case holding at 47F. CDI- all fish in sushi case discarded. Observed whole sushi fish in 3 door unit below sushi case holding 43-50F. All items were received today from supplier around 2pm and were placed in the walk in cooler originally. CDI- all whole sushi fish placed in 3 door freezer to cool. Facility voluntarily closed due to lack of working refrigeration. Verification visit required.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
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
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 no dates on any sushi fish at sushi station. CDI. Observed dumplings and unsalted butter past 7 day expiration. CDI- discarded. Observed pork belly with today’s date when it was cut and skewered instead of date that it was cooked which was 6 days ago. CDI- product discarded anyway due to being out of temperature.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed kimchi on counter at 69F labeled with 4 hour window. However, kimchi is not included on list of products on TPHC. CDI- added to TPHC procedures and product discarded. Ensure that foods are discarded after 4 hour window. Employee stated that she puts kimchi back in cooler after 4 hours. CDI- by educating employee. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed new menus missing asterisks on Maki section. Additionally chicken is not undercooked, recommend to remove asterisk from chicken item. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Foods must be cooled to 41F before placing in prep units to be held cold. Observed himachi mixture 54F and lamb prepared today at 75F in top of prep units. CDI- items relocated to freezer to cool. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of ginger on floor in walk in cooler. Repeat violation |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with 0ppm quat or chlorine. Sanitizer dispenser empty. Facility will use bleach for cleaning until quat sanitizer is obtained. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed box of shishito peppers in prep units on line. Ensure washed before using. Once washed vegetables should be stored in a clean container. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 ice cream scoops stored in container of room temperature water. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed 4 broken reach in refrigeration units in kitchen. Recommend to repair or replace broken units. Repeat violation.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 2 large wood bowls used to make sushi rice.
4-502.11(A) Maintain utensils in good repair. Observed severely broken fryer baskets. |
|
49
|
1
|
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 general cleaning needed of non-food contact surfaces throughout including shelving, exterior of flour bins, exterior of fryers, rolling carts next to fryers, exterior of oven, interior of 3 door freezer etc. Observed surfaces with food debris, grease or sticky residue. Observed dust accumulation on fan covers in walk in cooler. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained clean. Observed cleaning needed for walls throughout kitchen above prep surfaces and behind cooking equipment. Observed cleaning needed of floors along walls.
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed broken/missing floor tiles around drain near oven. Observed tile baseboard missing/falling off of wall near grill refrigeration unit.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent non cleanable ceiling above sushi area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light cover cracked in walk in cooler. Observed missing light cover for light bulb under hood.
6-303.11 Provide required lighting intensity. 50ft candles required in food preparation areas. Observed 10ft candles at sushi area. 10ft candles of lighting required in other non kitchen areas at times of cleaning. Observed 2 ft candles at server/expo station. Points not taken due to efforts to increase lighting at sushi area. |