| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection today: cold holding, date marking, cooking temperatures. CDI - Provided education and see CDI’s below under specific priority items.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
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 employee drink on top of the paper towel dispenser in the warewashing area. Observed employee drink on the prep table. CDI -drink were removed and relocated. Education provided on the proper location to store employee drinks to prevent cross contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher of water in back prep area handsink. CDI - pitcher was removed
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the sushi prep handsink and cookline handsink. CDI - PIC provided paper towels
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. When ask sushi food handlers where they are washing their hands, they stated the sushi prep sink. CDI - Provided education to the PIC and food handlers on the proper place to wash their hands.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the warewashing handsink and sushi prep handsink. CDI - PIC provided handsoap. |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed 4 heavily dented cans of hoisin sauce in the back storage. CDI - PIC removed and placed in office for return. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook of chicken was at 158. PIC stated that they do not cook the chicken all the way and then cook a second time to 165F. Explained to the PIC that what they are conducting partially cooking of the chicken and that they would need health department approval to continue this practice. CDI - PIC cooked the chicken to 178F and has decided that they will cook the chicken to at least 165F and place on time. Chicken is on their TPHC procedures. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, salads, cut lettuce in prep top cooler above 41F. Found the unit ambient air temp at 50F. PIC removed all TCS foods from the unit to another cooler that is maintaining 41F and below. PIC has contacted repair for the unit. Verification visit will be conducted within 3 days (2/14/25) to ensure compliance. REPEAT CDI - unit is now functioning correctly, temperature is now at 36F.
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 . |
|
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 Observed eel and imitation crab in the walk in cooler not datemarked. PIC stated these were prepped yesterday. Observed crab and eel in the prep top cooler at the cookline dated 2/12, PIC stated these were made yesterday.CDI - PIC properly dated.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 shrimp tempura at cookline and cut lettuce at the sushi prep areas without times. CDI - PIC stated they just placed them out, allowed to place time on product. |
|
28
|
0
|
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 a few spray bottle without labels. CDI - All were properly labeled .
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -PObserved a jug of bleach and other chemicals stored on drain boards. CDI - PIC relocated to the chemical storage area. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed no area for damaged food items. Provide. Verification visit required to ensure compliance within 10 days. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels on the sushi cutting board. Provide a sanitizing bucket to store wet towels in between uses. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers on product. Remove stickers prior to washing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
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 linen towels being used to line sheet pans and cut cucumbers stored on top of the linen towels. Discontinue this practice and product a material that is easily cleanable, non-absorbent and smooth. Observed a steamers made with plastic bowls for steaming foods in the microwave. Provide a food grade steamer that complies with the above requirements. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on refrigeration units throughout accumulating food debris and residue. Observed under refrigeration handles accumulating build up. Clean and maintain. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one ceiling panel in the kitchen missing and replaced with cardboard. Observed one ceiling panel over the prep line pushed to the side. |