Premises Information


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Name

MENYA DARUMA

Address

1941 E 7TH ST

City/State/ZIP

CHARLOTTE

28204

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/27/2023

Final Score @ Grade

92.50

General Comments

EHS and PIC discussed the process of the fermented chili sauce. This process would be required to have a variance submitted to the NC variance committee if it is continued. EHS and PIC discussed that if sauce is made and then date marked for 7 days and held cold, this would not be a violation. The link to the information regarding obtaining a variance with NC is https://ehs.dph.ncdhhs.gov/faf/food/correspondence.htm

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	0	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 overall minimal managerial control as supported by violations of handwashing, cold and hot holding violations, improper consumer advisory, and by not having employee health and vomit and diarrhea cleanup policies available. CDI: EHS explained requirements and below is a link to the food safety checklist. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed PIC unable to locate employee health policy on site. CDI: EHS provided PIC with a copy of the employee health policy poster today. For more information on employee health policy please visit: http://meck.co/FoodSafety
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 Observed PIC unable to find vomit and diarrhea plan on site. CDI: EHS provided PIC with procedures. For more information please visit: http://meck.co/FoodSafety
8	0	Hands clean & properly washed	Yes	No	No	2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn off faucet With bare hands. CDI: Employee educated by EHS and rewashed hands properly. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with ice dumped in it. CDI: Ice was melted.
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 gyozas with raw pork filling over fully cooked pork chasu in the walk in. Observed par cooked chicken stored over tofu in the walk in. CDI: Items reorganized. Chicken was voluntarily discarded. For more information on food storage order please visit: http://meck.co/FoodSafety
18	1.50	Proper cooking time & temperatures	No	No	No	3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuously cooked boiled chicken without approved procedures in the walk in and non-continuously cooked chicken that was fried also in the walk in and stored at the fryer. CDI: Boiled chicken was voluntarily discarded and fried chicken was fully cooked as it was done approximately 1 hour prior. EHS provided PIC with a copy of the non-continuous cooking application via email today.
21	1.50	Proper hot holding temperatures	No	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork chasu, sausage, fried tofu, and eggs held below 135F. CDI: Products were placed on TPHC from when they were cooked/reheated. 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 .
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS sauces that included raw garlic in oil, cooked garlic, and cooked onions. CDI: Products were time stamped from when it was removed from refrigeration and then discarded. EHS provided PIC with TPHC paperwork. VERIFICATION REQUIRED to ensure time is being used properly. 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 .
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed garlic in oil sauces form 1/11, cooked vegetable mix 1/20, wonton vinaigrette 1/20, garlic vinaigrette 1/11, and black garlic and onion oil from 1/19 and 12/29. CDI: Items were voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 no asterisk on soft boiled egg as a side. VERIFICATION REQUIRED
37	0	Food properly labeled: original container	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on bulk container of what PIC identified as flour in the dry good area and on small container of what PIC identified as salt at the cook line.
39	0	Contamination prevented during food preparation, storage & display	Yes	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 quart container of toasted sesame seeds stored inside of bulk container of sesame seeds. CDI: Quart container removed.
43	0	In-use utensils: properly stored	Yes	No	No	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 handle of scoop stored in bulk dry good for noodles. CDI: Handle removed. 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 rice scoop and immersion blender stored in water at room temperature. CDI: utensils removed from water.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes coming out of the dish washer. CDI: Employee educated on the requirement for dishes to air dry.