| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. PIC demonstrated knowledge by answering questions throughout inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed one (1) employee beverage in lidded single service cup on top of prep surface at display unit 1. CDI - EHS rotated cup to adjacent employee storage table. REPEAT. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed server area and fryer area handsinks without handwashing signage. CDI - EHS affixed handwashing stickers to handwashing stations and provided replacements to PIC.
Note: Upon inspection of female restroom, EHS observed soap dispenser producing minimal soap. PIC delegated replacement of soap from readily available supply to employee. |
|
15
|
1.50
|
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 one (1) container of premade raw chicken skewers container stored above ROP raw beef in walk in freezer CDI- Items rearranged according to final cook temp. REPEAT.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed multiple raw vegetables (one unwashed Napa cabbage in WIC, two cucumbers in RIC 1) set directly on shelving. Observed several (more than ten (10)) containers of food, including shrimp and scallops in Unit 5, and fish roe in display unit 3, nesting with non food contact surfaces of containers touching food. CDI - Food storage was fixed such that items were stored in contact only with food contact surfaces.
EHS has provided storage order guides for WIC and reach in units.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS foods in reach-in unit 5. Items were initially observed at 41F or just above. Ambient temperature was observed at 45F at later observation and food temperatures were observed rising. Items were rotated into WIC for corrective cooling. A verification of unit functionality will occur no later than 08/03/2023. REPEAT.
Note: Observed multiple food items at points of prep either cooling while covered or above temperature in cold storage. PIC stated that these items had been placed during lunch period and were cooling from prep. PIC removed wrapping from cooling items without comment or intervention from EHS, and all items, aside from those in aforementioned prep unit 5, cooled effectively.
No escalation in point deduction due to perceived improvement by EHS at time of inspection; cooler was observed as partially functioning at start of observation, and facility cold holding and cooling has seemingly improved elsewise.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 For more information on date marking please visit: http://meck.co/FoodSafety. Pre-cooked noodles from package were not dated in sushi prep coolers. Observed one (1) bin of red cabbage, adjacent to others properly date cabbage bins, with no date mark in WIC. Observed three (3) recently prepared cooling cream cheese mix bins with date marks for JUN-31-MON in WIC. CDI - Items were properly date marked and typos addressed. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC was unable to provide written TPHC plans upon request by EHS. EHS was unable to determine full scope of TPHC at time of inspection. EHS has provided blank TPHC sheets to be filled out and maintained with establishment. A verification will occur no later than 08/10/2023.
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 four (4) bins of recently prepared sushi rice at temperatures from 120F to 132F with labels for 1:15 p.m. at 4:32 p.m. PIC stated that employees had affixed incorrect labels to items. CDI - 4:15 p.m. labels were created for the items and affixed.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed milk based sauce at prep area in a bin time marked for 11:30 a.m. at 3:35. CDI - PIC voluntarily disposed of food item. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
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 several (more than twelve (12)) vacuum packages of raw tuna thawed in walk-in cooler still in original sealed ROP package. CDI - EHS and PIC cut tuna packaging to remove tuna from deoxygenated environment. REPEAT |
|
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 (greater than ten (10) containers of spices and bottles of oil/vinegar observed unlabeled on cook line. Label all working containers accordingly. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 three (3) boxes of sealed TCS food in walk in freezer stored directly on the floor. PIC stated that these items had been delivered earlier in the day. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees engaged in food prep (Preparing sushi rolls, frying vegetables, etc.) with wrist bracelets and watches. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) metal spoon in bowl of water at sushi prep table at ambient temperature. Maintain in use utensils either dry, or in consistently heated water (such as that observed at flattop grill) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately ten (10) stacks of to go packages at prep areas with exposed food contact surfaces. CDI - PIC and EHS inverted single service article stacks to prevent potential contamination. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed two (2) urinals in men’s restroom with jammed manual flush buttons, preventing them from being properly flushed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed three (3) dumpster doors open at time of inspection. CDI - EHS and PIC closed doors prior to return to interior premises. |