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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 raw, repackaged fish being stored above RTE food in RIF during inspection. CDI - PIC reordered storage.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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
EHS observed most TCS foods in sushi display case maintaining above 41F during inspection. PIC stated display case is turned off over night and turned on again in the morning. All items in case had been placed there immediately after prep with the intentions to cool. Ambient in unit 46F at 11:35, and then at 42F at 12:05. Employee moved all items to WIC to rapidly cool. EHS strongly recommended placing unit on time. Unit must be assessed to ensure it is able to maintain temperatures through times of heavy use. 72 hour VR required.
Repeat. 3 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 . |
|
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 cream cheese and raw sushi fish being cooled after being cut in sushi display case while wrapped in plastic wrap during inspection. Observed raw sushi fish being cooled while wrapped in plastic wrap and stacked together in WIC. Observed cut cabbage being cooled while in a deep, covered plastic container in WIC. CDI - PIC moved all sushi fish and cream cheese from sushi display case to WIC. Sushi fish in WIC was unstacked and laid out in a single layer on sheet tray. Cabbage was uncovered. All items achieved proper cooling rates during inspection.
Repeat. Risk Control Plan to be discussed if no improvement by next inspection.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed portioned out squid salad and portioned out side salads stacked together in salad prep with no gap or barrier in between the bottom of the top container and the food in the bottom container. CDI - PIC placed plastic wrap barriers in between layers of food.
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 single service items being stored with their food contact surfaces facing upwards, exposing them to contamination. CDI - Employee flipped containers.
0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed cracked floor tiles in back kitchen area during inspection. Repair or replacement needed.
Repeat. 0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
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 ice cream cake being stored in conjunction with customer foods in RIF during inspection. CDI - PIC moved to appropriate location.
0 pts. |
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