| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Establishment/PIC was unable to demonstrate handwashing, unadulterated food, cold holding, dishes clean and sanitized, and toxic substances. EHS will arrive back on site within 10 days to verify.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observed food employee grab trashcan and then continue to prepare sushi. CDI - food employee voluntarily discarded sushi, washed hands, and put on clean gloves. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed hard boiled eggs spoiled, with yellow film surrounding eggs. CDI - PIC voluntarily discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water dish machine broken. PIC stated establishment will not repair due to high expense. EHS stated establishment must maintain hot water dish machine on and working. If establishment is permitted with a piece of equipment, the equipment must be maintained for compliance. EHS will arrive back on site within three days to verify.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Observed grab and go 1 and grill drawers unable to maintain TCS foods 41F and below. Observed items in PU and RIC and G&G 2 and 3 above 41F. See temp chart above. EHS will arrive back on site within three days to verify.
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 . |
|
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 several sanitizer buckets unlabeled. CDI - PIC added labeling. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. -P/Pf Observed establishment, unable to maintain required approval and HACCP records. EHS will arrive back on site within three days to verify. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket reading 50ppm. CDI - PIC remade sanitizer bucket at 200ppm. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. observed unwashed avocados with sticker being used at sushi preparation area. CDI - PIC voluntary discarded. |
|
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 build up and food residue in RICS, hot boxes, cold drawers, WIC, WIF. Clean with more frequency. Repeat |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors underneath equipment, shelving and cook line with visible dry buildup and food debris. increase cleaning frequency. |