|
|
| 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 chicken stored above ready-to-eat vegetables and mussels in lowboy cooler. -CDI- PIC corrected storage order.
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 |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine dish machine actively sanitizing dishes at less than 10 ppm chlorine. -CDI- PIC primed dish machine and EHS observed dish machine sanitizing dishes at 100ppm chlorine by end of inspection. PIC stated repairman will be contacted to ensure proper functioning of dish machine.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 kale, inari, grilled asparagus, and raw salmon above 41F. Observed kale stored in tall RIC 1, and kale was the only TCS food in the RIC. Ambient temperature of RIC 1 was 50F. Observed inari and grilled asparagus in tall RIC 2 as the only TCS foods in the RIC. Ambient temperature of RIC 2 was 46F. Observed raw salmon in sushi lowboy cooler, and all other TCS foods in the lowboy were below 41F. PIC stated repairman would be contacted for tall RIC 1 and 2. EHS will follow-up. PIC will no longer store TCS foods in tall RIC 1 and 2 until the unit is repaired and properly cold holds at or below 41F. -3 day verification visit required-
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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.
-Observed all food in sushi display cases, held on TPHC for 4 hours, without written procedures. -CDI- EHS provided blank copy of TPHC procedures for PIC to fill out.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 sushi rice and all food stored in sushi display cases without a time stamp for the start/discard time for the 4-hour TPHC. -CDI- PIC labeled items with the start/discard time. -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 multiple squeeze bottles of liquid without labels. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed one crawling insects on wall near dish area.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed dead insect inside utensil bin. PIC moved all utensils to dish machine to be washed, rinsed, and sanitized.
-EHS recommends increasing pest control services. |
|
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 handle for flour scoop submerged within the food. |
|
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 broken door handle on lowboy cooler. |
|