| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed two (2) plates of seared tuna stored above one tray of ready to eat shrimp in Sushi Line Prep RIC 2. CDI - EHS reorganized storage order of unit to prevent potential contamination.
Note: EHS observed multiple rinded fruit, such as lemons, stored directly in contact with shelving grates. Fruit items that must be peeled or cut, such as melons, citrus, or avocado, may be stored on grating prior to washing. Fruit with easily edible skins, such mango, apple, or cucumber, shall be wrapped or placed in bins prior to storing.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with minor black buildup on interior chutes. Recommend to clean as needed to prevent soil accumulation. |
|
20
|
0
|
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 one (1) tray of tempura shrimp and one tray of approximately four (4) rice cakes, dated for the previous night, in Bar Area 1 door RIC, above 41F. All other items within unit were properly cold holding. Per conversation with food employee, these items had not been moved prior to observation and had been placed to cool. CDI - Food employee voluntarily disposed of food items.
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 . |
|
28
|
1
|
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 one squeeze (1) bottle of soap at bar hand sink with no labeling. Observed three (3) sanitizer spray bottles with fading labels. CDI - Soap squeeze bottle was labeled by EHS with permanent marker. Spray bottles were relabeled without comment or correction by EHS.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed canister of propane stored above spice bins and single service article stacks at prep line. CDI - Food employee rotated propane to available shelving below flattop grill. |
|
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 nine (9) 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.
Note: No escalation in point deduction; tuna packages rotated to point of service coolers, such as those in standing RIC, were observed as being properly cut and stored. Fewer packages in WIC were improperly stored. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 (approximately seven (7)) squeeze bottles of oil/vinegar observed unlabeled in prep unit underside. Observed one (1) cornstarch bin with date mark, but no effective labeling. CDI - EHS station labeled cornstarch container. Food employee delegated labeling of binned sauces. Label all working containers accordingly. REPEAT. |
|
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 three (3) bins of sealed TCS food including cut fish and sealed noodles in walk in freezer stored directly on the floor. CDI - EHS elevated these items to available shelving. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) serving of cream cheese mix in WIC with spoon inside, handle contacting food item. CDI - Food employee donned gloves and removed spoon from food item. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
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 bins of ice bags and bagged non food contact ice on floors of walk in freezer. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed plastic scoops in ramekins stored in spice bins and tempura flake bins prior to service. Remove single use plastic articles and replace with utensils with handles, keeping handles elevated out of food contact. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with one (1) broken lid and primary dumpster with two (2) broken lids. Contact waste management company to repair or replace damaged dumpster components. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed suspended box fan next to dish machine in kitchen with accumulating dust. Clean fan as needed to prevent contamination. |
|
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 one (1) bin of employee food, and two (2) sealed employee drinks stored above prep table adjacent to vegetable wash. CDI - Food employee rotated food items to lower shelving storage to prevent contamination of in process food or clean utensils. |