| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed the hot water turned off the sushi counter handwash sink.
CDI - PIC turned hot water back on to handwash sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the sushi counter handwash sink to have an accumulation of food debris in the basin. Handwash sinks must remain for handwashing only and must not be used for prep/dump sink purposes.
CDI - Sushi counter employee cleaned out the sink basin. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a container of pooled eggs stored on a shelf directly above a tray of raw fish in the sushi RIC. REPEAT.
- Observed a container of chicken katsu stored directly on top of a container of pork katsu in the 2 door lowboy cooler adjacent the ice machine. REPEAT.
CDI - PIC rearranged the storage order for both coolers.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw spider crab in the cookline lowboy at a temperature of 47F. PIC stated it is pulled daily from frozen and then held on the line.
CDI - PIC relocated raw spider crab to WIF to rapidly cool.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle containing a blue liquid hanging on a cart by the stairs that was not labeled as to its contents.
CDI - PIC labeled spray bottle. |
|
33
|
0.50
|
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 2 containers of corn, a container of fried salmon skin, and a bowl of fried shrimp tempura all cooling in the cookline lowboy coolers. Corn was prepared at 12pm and the fried salmon skins and fried shrimp tempura were both fried at approx. 1pm. EHS emphasized that all cooling must be done in the appropriate unit as the lowboy coolers are not designed to rapidly cool products down. REPEAT.
CDI - PIC moved all items to WIF to rapidly cool.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several shakers and condiment bottles at the cookline to not be labeled as to their contents. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed no sanitizer buckets set up for the storage of in use/soiled wiping cloths. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 the large ice scoop to be stored with its handle in direct contact with the ice inside at the start of the inspection.
CDI - Ice scoop removed.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple knives stored in uncleanable crevices of the cookline opentop refrigerators. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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 the shelves to the WIF to be rusting.
4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser to the 3 compartment sink to be dispensing a solution of 50ppm or less of quaternary ammonia. PIC must contact Ecolab for a repair. EHS to follow up during VR for test strips. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips on site to test for quateranry ammonia, which is used at the 3 compartment sink dispenser. 10 day VR to observe facility acquiring test strips. |