| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedure for vomiting and diarrheal events. CDI - EHS sent 2017 example written plan via email. Review and have available for all future inspections. -0- |
|
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 For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork stored over RTE foods on WI shelf. Observed raw chicken stored in direct contact with RTE chicken in flip top at cook line. CDI - PIC reversed storage order to restore separation of raw and RTE foods. -1.5-REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed cooked egg rolls, cooked ribs and other TCS foods in prep unit at the far end of cook line nearest sushi station cold holding all TCS foods above 41F. VR no later than 09/01/2022 to ensure all TCS food cold holding at or below 41F. Today, all TCS foods were voluntarily discarded from unit and unit taken out of service. -3- REPEAT |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedure nor time stamp on cooked noodles, cut cabbage and other TCS foods held at room temperature using TPHC. VR no later than 09/08/2022 to ensure TPHC form filled out completely and available for all future inspections. -1.5- |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder on menu without disclosure or descriptive language for Sushi Entrees and Japanese Lunch Specials sections of menu. These items either say Fresh or have no description for raw foods served as RTE. VR no later than 09/08/2022 to ensure all parts of Consumer Advisory are available for customers. -.5- |
|
33
|
0.50
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed cooked General Tso's chicken cooling at room temperature at 89F at beginning of inspection. CDI - Items were declared cooling at 12:30 per PIC. Foods at or below 70F within 15 mins in walk in cooler. EHS reminded PIC to educated food employees about proper cooling methods once TCS foods are below 135F. -.5- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead rodent inside trap with an odor. CDI - Trap discarded. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wiping cloth inside stored directly on floor near handsink. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed butcher's knife stored between side of prep unit and soiled wall. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
3-304.13 Use clean linens in direct contact with food for service only if linens are changed each time. Observed linen stored in direct contact with cut cabbage in WI cooler. Use clean linens as specified in NC Food Code. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed heavy buildup at corners of interior of dish machine. Per PIC, cleaning takes place each night. EHS advised PIC to pay closer attention to corners of machine where buildup is occurring. -.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on dumpster. Plug has a plastic bag inside. Replace drain plug. -0- |