| 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 PIC not very knowledgable on different procedures of the facility: only mentioned headache as a possible symptom of their employee health policy that they require employees to report, checked the sanitizer dispensing at the 3-compartment sink with chlorine test strips when EHS observed that the sanitizer used at the 3-compartment sink was actually QUAT, does not train staff to take final cook temps from the raw form, and thought facility had a HACCP plan for their sushi rice when facility holds sushi rice on TPHC with their approved TPHC procedures.
CDI: EHS took time to explain to PIC on the importance of all above mentioned items and that the duties of the PIC include ensuring all food safety measures are being taken.
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. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed a food employee wash his hands at a handsink then turn the faucets off without using a protective barrier.
CDI: PIC had food employee re-wash his hands properly. |
|
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 a commercially packaged filet of raw yellowtail stored thawing directly on top of the large rolling bin of house-made teriyaki sauce inside the WIC.
CDI: Yellowtail package was removed to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed different containers and boxes of unwashed produce (jalapenos, cabbage, celery, daikon radish, heads of romaine) all stored on a shelf above multiple cambros of RTE sauces and RTE salad, inside the WIC.
CDI: PIC corrected the storage order to prevent contamination.
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 |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed the food contact surfaces of two mesh strainers visibly soiled with food debris and stored on the clean dish hooks above the 3-compartment sink.
CDI: Strainers were removed and taken to the dish machine to re-wash/rinse/sanitize.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed black buildup on the interior ice plate hanging inside the ice machine.
Increase cleaning frequency to prevent contamination.
REPEAT VIOLATION. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a pan of cut tofu stored in water at make table 1, cold holding above 41F (see temp chart). Date label showed that it was not prepared today. PIC stated that they refresh the water inside the cut tofu container daily, and that it was changed this morning. EHS reminded PIC that the "cold water" from the taps temp higher due to higher temps in the summertime.
CDI: PIC added ice into the cut tofu container to bring temp down.
Observed a container of cooked slices of pork, stored inside the standing RIC and temping above 41F. Date label showed that it was not prepared today, and food employees stated that they did not take it out of the cold holding unit at all this morning.
CDI: PIC voluntarily discarded TCS food item.
Observed a large, rolling cylindrical bin full of house-made teriyaki sauce temping above 41F (see temp chart) stored inside the WIC. Observed a container of kani crab and a container of crab salad that were temping above 41F stored inside the WIC. Observed 2 hotel pans full of cooked white rice (molded into rectangles for crispy rice) temping above 41F stored inside the WIC. Date labels for all above mentioned TCS food items showed that they were prepared yesterday.
CDI: PIC voluntarily discarded all TCS food items as they had surpassed the cooling window.
Observed a large cambro of cut lettuce temping above 41F stored inside the WIC. Cambro did not have a date label, but PIC stated that it was prepared today and they added water to the lettuce to crisp it.
CDI: Date label was added and ice was added to cool down.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 a container of pre-cooked unagi (freshwater eel) without a date label, stored inside lowboy cooler 2 at the sushi station. Sushi chef stated that this was prepared yesterday.
CDI: Date label was added onto the container.
Observed a deli container of ikura (raw salmon roe) without a date label, stored inside lowboy cooler 1 at the sushi station. Sushi chef stated that this was opened today.
CDI: Date label was added.
Observed cambro of cut romaine that bore no date label, stored inside the WIC.
CDI: PIC created date label with yesterday's prep date.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS who conducted previous routine inspection notated that there was a great deal of improvement on date-marking, and had implemented a Risk Control Plan for long term compliance. During today's inspection, since only three food items that required a date label were missing date labels, EHS reducing point deduction to half. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points and permit action may be taken since facility has already gone through a risk control plan for long-term compliance.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 a shallow metal pan holding multiple bottles of teriyaki sauce (house-made w/TCS ingredients) not time-stamped with a start time or discard time. TPHC approval form posted on the standing RIC nearby states that it shall be marked with a start time and discard time. PIC stated that they placed these bottles of teriyaki sauce out at room temp at 10:00AM this morning.
CDI: Start time of 10:00AM and discard time of 2:00PM were added onto the metal pan to ensure food employees are not serving TCS food item past the allotted time.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since only one food item was observed out for TPHC. If observed as a repeat violation during next routine inspection, then EHS will deduct full points. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed a few food items listed on the menu that should be asterisked, missing the asterisk (spicy sashimi salad, steak & chicken combo hibachi rice bowl, gamecocks roll, spider roll, master Roshi roll, Cassy roll, red lobster roll, and summer roll). All other sashimi menu items were correctly asterisked, all other menu items where steak (which they serve raw or undercooked) was correctly asterisked, and all other sushi rolls that list tobiko (raw fly fish roe) or spicy tuna/yellowtail (which they mix with masago/raw smelt fish roe) in the rolls were correctly asterisked.
VERIFICATION REQUIRED within 10 days to ensure facility has made corrections on all menu platforms for compliance. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 large cylindrical bin full of house-made teriyaki sauce (made with various veggies, oranges, beef fat shavings) that was prepared yesterday and had not cooled down within the 6 hour cooling window. PIC stated that after the teriyaki sauce is cooked, then they cool it down at room temp for about 2 hours, and do not take a temp of it before placing into the WIC with the lid covered. Facility has county handout of cooling methods posted on their wall in the kitchen.
CDI: PIC voluntarily discarded the TCS food item, and EHS went over all the different approved cooling methods for facility to utilize to ensure that cooling parameters are always met for such a large volume of teriyaki sauce.
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 . |
|
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.
Observed packages of food items (seaweed salad, chicken) stored directly on the floor inside the WIF. PIC stated that they did not receive any deliveries today.
Keep food off of the floor to prevent contamination. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocado with sticker still intact on the skin stored at make line at the sushi station.
Ensure stickers are taken off prior to washing the avocados before use. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 a rice scoop stored inside the rice cooker hot holding fried rice, with the scoop handle submerged commingled with the rice.
Ensure scoop handle is kept stored upright and out of the food product if stored inside the rice cooker.
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 a deli container stored inside a 5 gallon bucket, stored in the WIC. Observed a metal pan stored inside bin of flour at the dry storage rack.
EHS advised switching to multi-use scoops/pitchers to scoop these items and keeping the handles stored out of the food product, or ensuring employees take containers used as scoops to the dish pit after every use.
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.
Observed a sauce pot on the stovetop holding in-use utensils stored in water that was temping below 135F (see temp chart).
CDI: PIC applied heat to the sauce pot and EHS observed water reached above 135F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few plastic cambros stacked wet and stored on the clean dish rack next to the dish machine.
Ensure all multi-use pans/containers are completely air-dried before stacking together. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gasket inside of lowboy cooler 2 at the sushi station.
Replace/repair torn gasket.
Observed rusted shelves inside the WIC.
Repair rusted shelves so that they are smooth and easily cleanable.
Observed a glass 2-door reach in cooler at the sushi station out of order. No food was stored inside the unit. PIC stated that they do not need it for operations.
Remove this cooler from the facility if not planning on making repairs and is unnecessary for facility operations.
REPEAT VIOLATION. |
|
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 heavily soiled interior surfaces of microwave used to heat up customer food. Observed a pool of standing water on the interior surface inside lowboy cooler of make table 2.
Increase cleaning frequency. |
|
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.
Observed the light shields for the lightbulbs above the dish machine, above dry storage rack, and above make table 2 by the make line all falling off.
PIC was able to fix the light shield above the dish machine.
Repair the remaining two light shields to prevent possible injury.
Observed edging on the column wall located by the fryers inside the kitchen, damaged.
Repair/replace edging.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points for this today since different area was observed in need of good repair and PIC had immediately tried to fix light shields during time of observance. |