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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.Observed employee drinks stored on a shelf but over food and equipment. CDI - PIC relocated employee drinks. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed two food handlers wash their hands at the 3-compartment sink. CDI - PIC coached the employees and rewashed their hands properly at the handsink. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed the men’s handsink only reaching 78F, CDI - PIC found that the hot water to the sink was not on, CDI - hot water valve turned on and is more than 100F. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the dishmachine took more than 3 times to reach temperature and some equipment/utensils were already washed. Discussion with the PIC regarding testing the dishmachine to ensure these are hot water is at the proper temperature prior to washing. CDI- dishmachine reached 162F after several runs. Previous equipment/.utensils were rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pork in the prep top cooler above 41F (prepped this morning, past the 4 hours); Observed squid salad, cut lettuce, seaweed salad at front small prep top cooler about 41F (unit has an ambient air temperature of 52F); CDI - PIC voluntarily discarded the pork, PIC stated that the items in the salad prep top cooler were just placed in unit before they opened, allowed them to cool these products down to 41F.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
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 spicy tuna, spicy yellowtail, crab salad, and spicy crab were not their TPHC sheet, added these to the TPHC **ensure these are available to the inspector if they inquire about Time As A Public Health Control** |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the kitchen. Contact your pest control to find the source. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a sushi chef without effective beard guard. Provide if they are preparing food. |
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