| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed one handheld potato masher with visible food debris on the mashing surface, stored on the clean dish rack.
CDI: Masher was moved to the dish machine to be re-washed/rinsed/sanitized.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since much improvement of food contact surfaces compared to previous inspection report. If observed as a repeat violation during next inspection, full points will be deducted.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed white rice hot holding in the rice cooker below 135F (see temp chart). PIC noticed the switch had been turned off on the power source of the rice cooker.
CDI: PIC turned power back on to reheat the rice back up to above 165F.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 sushi rice held on TPHC time-stamped for 24 hours past the start time.
CDI: PIC changed out the time stamp to indicate the correct start and end time of the sushi rice, not surpassing 4 hours. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed missing asterisk for menu item "Panza Nigiri" under the Bar Bites Special section of the menu. EHS observed this menu item is asterisked under the Nigiris section of the menu, as the salmon belly is served undercooked.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points since last inspection report stated 4 different menu items missing asterisks for their consumer advisory, and all changes for those menu items were corrected, and EHS observed just one menu item out of compliance during today's inspection. |
|
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 one unlabeled spray bottle near the handsink located inside the kitchen. PIC stated it was full of degreaser.
CDI: PIC created label to indicate contents of spray bottle to prevent contamination. |
|
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 4 cases of cooking canola oil stored directly on the floor by the can wash.
Keep cooking oil stored off of the floor to prevent contamination. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple plastic pans wet-stacked and stored on the clean dish racks. PIC stated they have always had issues due to limited space for proper air-drying.
EHS advised obtaining fans to help facilitate in rapid air-drying of multi-use equipment/utensils to prevent wet-stacking.
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 soiled gaskets in cold holding units throughout the facility.
Increase cleaning frequency. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed water leak at can wash.
Repair water leak. |