| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed PIC wash his hands at the handsink two different times, then turn faucets off without using a protective barrier.
CDI: EHS educated PIC and PIC re-washed his hands.
REPEAT VIOLATION. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed plate of raw scallops stored on a shelf above multiple deli containers of crab salad, inside lowboy cooler 3.
CDI: Food employee corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed "UFO sauce" (house-made with fresh garlic and sesame oil) stored out at room temp at sushi make line.
EHS explained why this sauce needs to be kept under refrigeration or held on TPHC; PIC thinking of switching garlic from the recipe to non-TCS.
CDI: PIC placed into WIC to rapidly cool down.
REPEAT VIOLATION.
*Note: Although a repeat violation, great deal of improvement has been made at the facility for cold holding; EHS reducing point deduction down to half points today.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed deli container of raw spicy tuna mix that bore no date, stored inside sushi case 1. PIC stated it was prepared yesterday.
CDI: Date labels were created.
Observed pan of pico, pan of shredduce, and a deli container of inari all missing date labels, stored inside make table 1. PIC stated all of these TCS food items were prepared yesterday.
CDI: Date labels were created.
Observed the following TCS food items missing date labels, stored inside make table 2: hard-boiled eggs, pico, cut cabbage, cooked spinach, steamed mung bean sprouts, boiled pork, and bao buns. PIC stated they prepared all of these food items yesterday.
CDI: Date labels were created for all above mentioned TCS food items.
Observed a bin of pre-made pork gyozas that bore no date. PIC stated they receive these frozen and they thaw it out prior to serving.
CDI: PIC created date label with yesterday's thaw 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 . |
|
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
Observed sushi rice blocks held on TPHC for 4 hours (time-stamped and within the 4 hour window) with no prior approval for TPHC. Facility's TPHC forms did not include these sushi rice blocks.
CDI: Sushi rice blocks were added onto facility's TPHC procedures for compliance. |
|
35
|
1
|
Approved thawing methods used |
No |
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 multiple ROP'd packages of tuna saku blocks and tuna chunks that had surpassed the frozen stage with no slits in the ROP'd packaging, stored inside lowboy cooler 4.
REPEAT VIOLATION.
Ensure all raw tuna blocks and chunks are removed from the ROP'd environment or have slits in the packaging prior to completion of thawing. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed pan of cut limes commingled with cut avocados with stickers still intact on the skin, stored under lowboy cooler 5.
CDI: PIC had food employee remove all avocados and limes from pan and remove stickers prior to washing and placing into a different pan. |
|
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 deli container stored inside rolling bin of sugar.
CDI: PIC removed deli container to prevent contamination.
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 the hot water containing in-use utensils on the stovetop, temping below 135F.
CDI: PIC had food employee heat up the water to above 165F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed standing reach-in freezer located in front of the WIC out of order. No food storage was observed inside the unit.
PIC stated there is a work order in to have the unit repaired. |