| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF
Observe food handler attempt to wash hands in vegetable prep sink. CDI - PIC re-educated and guided food handler to wash hands in hand wash only sinks. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed food handler stir RTE noodles with bare hands. CDI - EHS guided food handler to wash hands and re-heat noodles to 209F. -2- |
|
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 1 handsink with no means to dry hands at the beginning of inspection. CDI - food handler placed new roll of paper towels at handsink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed WIF with pork being stored in a box that previously stored raw chicken. CDI - PIC removed pork from box and placed into a tub.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed WIF with raw chicken stored above wontons and they were not in the original package. CDI - PIC restored storage order.
-1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed no date marking being done throughout facility at time of inspection. 10 DAY VR Required to ensure date marking system is established and followed consistently. -1.5- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed sushi rice not labeled with TPHC upon entry. CDI time stamp added when rice finished cooking.
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.
Observed PIC labeling all food items with start and end time of 11-3. It was noted that all food items were placed on the line prior to 11 as they were already there at the start of inspection. EHS inquired about TPHC forms and PIC could not produce them, other than for sushi rice. CDI - EHS and PIC sat down to re-educate and re-evaluate which items are in need of TPHC and how to follow procedures properly. TPHC form was sent via email for PIC to fill out. Verification required. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf
Observed 1 bottle of cleaning chemical bearing no identifying label. CDI - PIC placed label to identify contents. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed 3 packages of thawing intact ROP fish in sushi RIC. Per manufacturer, fish shall be removed from ROP and thawed under refrigeration or cold running water. CDI packages cut opened. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flying pests throughout food prep area and cook line. |
|
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 in-use wiping cloth sitting out on sushi prep table between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed 2 standing refrigerators labeled as household use being used to store food items. Remove or replace refrigerators with equipment used for commercial purposes. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 seals on RIC and prep units with food residue and buildup throughout facility. Increase cleaning frequency or replace accordingly. REPEAT -1- |
|
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 floor tiling throughout kitchen to be cracked rendering non- smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed multiple bags of food indicated as employee use throughout facility. Designate a specific area to clearly place these items separately from customer use items. |