| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed one hand sink without paper towels. CDI - PIC replaced paper towels. All other hand sinks were fully stocked. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed shrimp and bulgogi in WIC taken out of freezer to thaw without dates. Observed shrimp sauce and ginger sauce in WIC and 1 door RI by server station without dates. Per PIC all sauces were made yesterday and shrimp and bulgogi were pulled out of freezer this morning. EHS observed shrimp and ublgogi still frozen. EHS allowed PIC to date all items. CDI - All items dated correctly.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed asterisk missing for the sushi lunch special section on the menu that are served raw. After discussions with PIC, PIC will print off blue fish icon that is used on menu and stick it on all items that are served raw on the sushi lunch special. VERIFICATION REQUIRED |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed bottle of mouthwash stored on dry storage shelf. CDI - PIC removed item and stored in office. |
|
33
|
1
|
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 spicy tuna and crabmeat cooling in sushi prep unit low reach-in cooler, covered tightly with plastic wrap in a tall plastic and metal container. Spicy tuna was cooling at a rate of 0 after 39 minutes and the crabmeat was cooling at a rate of .10 after 39 minutes. After discussion with PIC and food employee, items were made at 10am. CDI- Because spicy tuna and crabmeat were both within its 4-hour cooling window, PIC moved spicy tuna and crabmeat to WIF for rapid cooling.
REPEAT
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 |
Yes |
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 large containers of sugar and rice without labels. Observed squeeze bottles in prep until lowboy without labels. CDI - PIC labeled all items. |
|
39
|
1
|
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 several boxes of food items stored directly on the floor in the walk in freezer. Keep all items 6 inches off of the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 several cases of single use items stored directly on the floor in the outside dry storage area. Keep all items 6 inches off of the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed employees in sushi prep area covering knife handles with paper towels and rubber bands. After discussions with PIC, they are doing this because sometimes the knife handles will tear the glove. EHS advised to take paper towels off for allergen reasons. PIC stated they change the paper towels but not after every order. CDI - PIC took off paper towels |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
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 2 water bottles stored in the sushi lowboy and one covered employee drink stored on the countertop by the hand sink in the sushi area. Designate an area for employee drinks to prevent contamination.
REPEAT |