| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed steel wool being stored in hand sink at server station. CDI: Employee removed steel wool. |
|
15
|
1.50
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on shelf above containers of tofu in prep RI cooler and a container of raw tuna being stored on a shelf over sauces in RIC. CDI: PIC re-arranged items to proper storage order. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a container of tempura shrimp being held on TPHC at grill station, shrimp was 71F. Time for shrimp was marked as 11:00, however actual time was 10:47. PIC stated shrimp was pulled from fryer at 10:30. Also observed all food items being held on TPHC at sushi prep counter marked 11:00 as start time. PIC stated items were placed on line at 10:20. CDI: PIC corrected times for all labels. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a large bus tub of frozen shrimp stacked high above rim thawing in prep sink under running water that was 84F. Shrimp was not fully submerged under water. CDI: PIC spread shrimp into 2 bus tubs to ensure shrimp was fully submerged in water and added ice to bus tub to compensate for high water temp.
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 Asian squid salad in reduced oxygen packaging fully thawed in RIC with package still in tact. CDI: PIC cut open package. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen being propped open by door stop. CDI: PIC closed door.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. Keep premises free of flies. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
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 several bus tubs of food being stored on floor in WIF. CDI: Employee placed bus tubs on shelves. REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 a scoop fully submerged in a large bucket of sushi vinegar. CDI: PIC removed scoop and returned to be W/R/S. REPEAT Points not escalated due to multiple violations under same line item on previous inspection. |
|
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 2 boxes of single service to go containers being stored on floor behind register. CDI: Employee placed boxes on shelf. |
|
56
|
0
|
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. Observed employee jacket and bag being stored on shelf amongst single service items. CDI: PIC removed items and placed in designated area. |