| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on prep table. Store employee drinks in a separate location, such as a low shelf. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw calamari stored on shelf above sauces in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw calamari moved to seafood shelf. Kept at half credit due to no increase in severity from last inspection. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1 knife and 5 pans found with visible food residue on them but were stored as clean. CDI - PIC moved soiled dishes to dish machine to be re-washed.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Sushi cutting board began to be used at opening at 12PM. PIC states cutting boards are washed in 3-compartment sink at end of day. At 4:15PM, sushi knives and cutting boards had still not been washed, rinsed and sanitized. Ensure food-contact surfaces and utensils that are in constant use throughout day are washed, rinsed and sanitized at least every 4 hours. CDI - Cutting boards and knives taken to be washed during inspection.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Raw calamari (66F), crab salad (52F), tuna salad (52F), cooked carrots (52F), 2 containers of ramen broth (51F), cream cheese (53F), raw beef (52F), and lettuce (52F) were above 41F in walk-in cooler. Ambient air temperature of walk-in cooler was 49F. Also, in upright cooler chicken (44F), raw beef (52F), raw shrimp (45F), and raw calamari (54F) were above 41F. TCS foods in cold holding shall be maintained at 41F or less. CDI - Crab salad, tuna salad and ramen broth discarded as they were prepared yesterday. Other TCS foods in walk-in cooler were moved to freezer to cool as PIC as they were all prepared today. Establishment has voluntarily closed until the walk-in cooler has been repaired. Contact Andrew Lee at (980) 201-0602 when walk-in cooler is repaired.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 Sushi rice was placed on TPHC at 11:15AM according to sushi rice log book. At 4:15PM sushi chefs were still using the same rice. TCS foods held on TPHC must be discarded or used within 4 hours of placing the item on TPHC. CDI - Sushi rice discarded. Establishment needs to make second batch of sushi rice every day around 3 or 4PM so they don’t have to use the expired rice. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler is holding at 49F. All TCS foods in walk-in cooler were above 41F. Establishment does not have refrigeration capacity to cool or cold hold TCS foods until the walk-in cooler is repaired. VR - Verification required within 3 days that walk-in cooler is repaired to hold TCS foods below 41F. Establishment has voluntarily closed until the walk-in cooler is fixed. |
|
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. 1 container of food observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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. In-use spatulas were being held in 117F water at beginning of inspection. Utensils may only be stored in water if the water is at least 135F. CDI - PIC took spatulas to be washed. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Walk-in cooler is holding at 50F. Repair walk-in cooler to hold TCS foods below 41F. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. 1 dumpster has hole in side and needs to be replaced. Contact property management company or waste management company to replace dumpster. REPEAT. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Some floor tile damage in front of cook line. Repair/replace broken tiles. REPEAT. 0 pts. |