| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed two different food employees wash their hands at handsink located inside the kitchen, then turn faucets off without using a protective barrier.
CDI: PIC had both employees re-wash their hands following proper handwashing procedures.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since previous inspection report was for 3 different violations of handwashing, while just 1 handwashing violation was observed today. If observed as a repeat violation during next routine inspection, then EHS will deduct full points. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign posted at the handsink near the make line inside the kitchen.
CDI: EHS provided handwashing signs and PIC posted sign up right away. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed plastic container full of unwashed avocados (with stickers still intact) stored above RTE noodles and edamame stored inside the WIC.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed two knives with visible food debris and oil on the blades, stored at the clean knives area at the sushi station.
CDI: PIC removed knives and took to the dish room to be re-washed/rinsed/sanitized.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since multiple dishes were observed out of compliance during the previous inspection, and only two knives were observed out of compliance during today's inspection. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points.
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed one food employee working the wok station cook chicken for chicken fried rice below 165F (see temp chart). PIC stated that the cooks do not take temperatures to check that raw proteins have reached the minimum internal temperatures, and food employees stated that they cook the chicken one more time with the rice and veggies to fully cook the chicken. After the food employee was done cooking the partially cooked chicken with the rice and veggies, EHS observed that the chicken was still not temping 165F.
CDI: EHS had food employee re-cook the chicken and EHS observed chicken was temping above 165F; EHS reminded PIC that food employees need to be trained on internal cooking temps, especially if they are not checking final cook temps of raw proteins after every order. EHS observed other three food employees who were working alongside the wok station were cooking chicken to above 165F. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed large metal bowl full of cream cheese dip stored inside the WIC with time stamp indicating that the TCS food item had been prepared over 4 hours prior to EHS's observation (prepped at 11:45AM, EHS's observation at 4:43PM). EHS noticed that the cream cheese dip was overflowing in the metal bowl and tightly wrapped with seran wrap.
CDI: PIC voluntarily discarded the food product since it had surpassed the cooling window.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items cold holding above 41F (see temp chart) inside lowboy cooler 2 underneath sushi case 2 (spicy crab salad, raw yellowtail, raw salmon, raw tuna, raw spicy scallop mix, raw spicy yellowtail mix). EHS observed the ambient air temp of this unit was temping at 48F, and EHS also observed there was heavy ice buildup on the vent inside this unit. Date labels showed that some of these TCS food items were prepared this morning, this afternoon, and some had been prepared yesterday.
PIC voluntarily discarded the TCS food items that had surpassed the cooling window, the items that had been kept in the unit from the previous day, and moved all the items that had just barely surpassed the 4 hour cooling window into the reach-in freezers to rapidly cool down; EHS observed the TCS food items that had been moved into the freezers were temping below 41F in the reach-in freezers; all TCS food items were removed from the lowboy cooler, and PIC contacted repairman to have unit checked out. Facility was told not to hold any TCS food items in this lowboy cooler until unit has been repaired.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
Observed a plate of kani crab temping above 41F inside sushi case 1, which was brought to EHS's attention that it had been stored inside the above mentioned lowboy cooler after they had prepared it this morning.
Food employee removed kani crab and placed into a sheet tray to spread out and rapidly cool down inside the WIC.
REPEAT VIOLATION.
EHS advised PIC to conduct temperature checks and record onto a physical log and take temperatures in cold holding units first thing in the morning, so that corrective action can be taken immediately and possibly leading to less food waste.
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
|
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 two containers full of pre-rolled sushi rolls that had been prepared with the sushi rice batch held on TPHC for 4 hours. PIC stated that these rolls were pre-rolled from the first batch of sushi rice that had been placed on TPHC at 11:30AM, and EHS observed all sushi rice held on TPHC during length of inspection was from the second batch.
CDI: EHS explained why this is a violation and explained that all sushi rice held on TPHC for 4 hours include any pre-rolls as well, and suggested pre-rolling less amount of sushi rolls that will be deep-fried to ensure less waste when the 4 hours are up, or waiting until later in the day to make sushi rice so that pre-rolls are not surpassing the 4-hour window; PIC voluntarily discarded all pre-rolled sushi rolls. |
|
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 missing asterisks for the following menu items: "Green Dragon" specialty roll, "Mui Bueno" specialty roll, and "Spider Roll" classic roll, as all three menu items have masago (smelt roe) listed as an ingredient.
VERIFICATION REQUIRED to ensure facility is in compliance. |
|
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
Observed TCS food items cooling throughout the facility in heavy volumes, tightly wrapped in seran wrap, or trying to cool down in cold holding units that are not designed to cool foods down quickly.
CDI: EHS provided PIC with handout on different cooling methods and advised keeping cooling food items left uncovered, utilizing the reach-in freezers to rapidly cool, and separating food items into much smaller and shallower containers to ensure all TCS food items actively cooling meet the cooling window.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
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 hotel pan full of ROP'd packages of raw tuna chunks that had been completely thawed out while still in it's ROP'd environment.
CDI: EHS showed PIC the packaging label that clearly states to remove from package before thawing, and PIC created open slits for all ROP'd packages of raw tuna.
REPEAT VIOLATION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 two large plastic cutting boards stored directly on the floor, leaning up against the standing reach-in cooler near the WIC. PIC stated that they use these cutting boards during prep.
CDI: PIC removed both cutting boards off of the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed multiple stacks of single-use containers and lids stored right-side up, out of it's original packaging along the sushi station make line.
CDI: Food employees inverted all stacks of single-use articles to prevent contamination. |
|
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 soiled gaskets in cold holding units throughout the facility. Observed food debris/dust buildup on dry storage rack and rack along make line in kitchen.
Increase cleaning frequency. |