| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 shrimp and raw fish filets stored over crab stick in the walk in freezer. Items were out of hermetic packaging and wrapped in cellophane. CDI: Items reorganized. Some improvement as there were far less issues with storage order. Continue to designate specific areas for raw and ready to eat products throughout all food storage areas. REPEAT VIOLATION
Storage order posters provided during inspection today. Future violations related to storage order may result in a risk control plan and/or permit action.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw egg, handle various items and then handle clean single service togo box prior to placing fully cooked items for the customer in the box all with the same gloved hand. CDI: Togo box was voluntarily discarded and a new box provided before placing fully cooked items into the box using utensils only. Employee doffed gloves and washed hands. EHS and PIC discussed process to attempt to eliminate or reduce cross contamination including having one person handling the raw only items and another employee handle all clean/RTE items, and ensuring glove changes and handwashing occurs after each time raw products are handled before continuing or moving on to clean/RTE items. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles cooling in walk in freezer at a rate of .03F/min. PIC stated they had made the noodles earlier this morning and that this was the last step in the cooling process, that no other changes would be made. CDI: Product was split into shallow, uncovered containers and mixed, then cooled properly.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Chun Li roll with tobiko listed as an ingredient with no asterisk. CDI: Servers added asterisk to menu during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 noodles cooling in deep, covered containers in the walk in freezer. Product was not mixed/stirred and was left there to continue cooling. CDI: Product was separated into smaller, uncovered containers and mixed to allow for proper cooling.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed pans and bins stacked wet after washing. CDI: Items separated.
4-903.11 (A) Store cleaned equipment, utensils, linens 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 employee food and personal items stored underneath of inverted bus tubs on the storage shelf. CDI: Food removed and bus tubs were washed, rinsed, and sanitized. Ensure employees do not store personal items and food in contact with clean utensils or on storage shelves for the facility. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed heavy rust on the walk-in cooler shelves and storage shelves in the dish room. Observed split gasket on reach in door of right side prep cooler. Observed split gasket on single door reach in freezer. Observed shelf at the sushi area with significant wear and no longer smooth and easily cleanable. REPEAT VIOLATION |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed dust and food residue on the sides and tops of equipment and shelves. Ensure more frequent cleaning. Some improvement from previous inspection. Ensure these areas are on a regular cleaning schedule to maintain clean. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed a rough concrete floor with pitting throughout the kitchen, particularly in the dish area. This area has some water standing in the pitted areas. Make floor smooth and easily cleanable. Observed several ceiling tiles in the kitchen that were recently replaced with absorbent tiles. EHS and PIC discussed the need for washable tiles. REPEAT VIOLATION |