| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed various P and Pf violations occurring while PIC was on site that were not corrected until pointed out by EHS. Multiple violations noted on previous inspections. CDI - EHS educated PIC and walked PIC through training material on MCEH website.
0 pts.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
0
|
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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed handsink by dish machine blocked by dirty dishes during inspection. Observed employee washing avocados in front sushi prep area. CDI - PIC unblocked dish machine handsink. Employee removed avocados from handsink, PIC educated employee on proper handsink usage.
0 pts. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw fish and proteins being stored above RTE foods in WIC, sushi prep 1, sushi prep 2, and fryer prep during inspection. CDI - PIC reordered storage.
Repeat. 3 pts.
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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed staff stocking sushi display with product before the unit was able to achieve 41F or below after being turned off overnight. Foods were removed and placed into working unit until display was able to achieve 41F. Observed various TCS foods in fryer prep holding above 41F during inspection. See temperature chart. Ambient in unit 44F. Maintenance contacted during inspection, unit to be placed on time until it is repaired. All out of temperature foods voluntarily discarded. 72 hour VR required.
1.5 pts.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 sushi grade raw salmon baring a date of 4/25 in sushi prep 1 during inspection. Observed cream cheese in sushi prep 1, cream cheese and cooked egg in sushi prep 2, and and opened bag of cooked dumplings in fryer prep not baring labels indicating their date of opening or preparation. CDI - raw salmon and cooked dumplings voluntarily discarded. PIC was able to verify the opening date of cream cheese and cooked egg, and properly labeled.
1.5 pts.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked, blanched vegetables being cooled in WIF while in a deep plastic container. Vegetables were not cooling hastily. CDI - Employee moved vegetables to sheet tray. Vegetables began cooling hastily.
Repeat. 1 pt.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed back door propped open for an elongated period of time during inspection. Observed various fruit flies throughout kitchen area. More thorough or frequent pest control necessary.
CDI - Back door closed.
0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed cut lettuce being stored in ice as a means to cool the product while being stored in a container that would not allow for drainage. Observed container of sauce being stored directly on the floor in WIC. CDI - Employee moved lettuce to colander to allow for ice drainage. PIC moved sauce to appropriate location.
Repeat. 1 pt. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sanitizer solution with concentration of 50ppm quat during inspection. CDI - Employee refilled bucket with sanitizer at concentration of 100ppm quat.
0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados being sliced for use without being washed and while still baring the produce sticker. CDI - Employee began washing avocados.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 to go containers being stored with the food contact area facing upwards. CDI - PIC flipped upside down.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed heavily damaged and stained cutting board being stored as clean in dry storage area. Resurfacing or replacement necessary. Obeserved cardboard being used as a means to extend shelf area on main kitchen line. Replacement or removal necessary.
0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed heavy black build up on floor underneath handsink next to dish machine. More thorough or frequent cleaning necessary.
0.5 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee beverages being stored on lowboy units and above customer food in WIF and WIC. Observed employee pocket knife being stored in conjunction with customer foods in dry storage area. CDI - PIC moved to appropriate locations.
0.5 pts. |