| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. The ServSafe certificates displayed on the wall expired in 2023 and December of 2025. Facility was closed for 7 months due to construction in the dining room and PIC was unaware the sushi managers certificate expired in that time. PIC stated having a new one but was unable to provide proof.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
3
|
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 - Observed a large black bin of raw beef stored on a shelf directly above a bin of cooked noodles in the WIC. REPEAT.
- Observed a container of raw shrimp stored on the top shelf of cookline opentop refrigerator directly above opened containers of RTE sauces. REPEAT.
CDI - Storage order rearranged in the WIC and the cookline opentop refrigerator to have raw products below the RTE items. **EHS informed the PIC that if storage order is an issue on then next inspection a RCP will be implemented due to repetitive noncompliance, which can lead to further permit action if not corrected**
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 a large bin of raw chicken in the WIC stored on a shelf directly above packages of raw beef.
CDI - Storage order rearranged so that the raw beef is above the raw chicken products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large bin of cooked chicken wings and cooked popcorn chicken stored out of refrigeration on a rolling cart in the back kitchen area at temperatures of 70-79F and 90-115F. PIC stated that the staff typically cook large batches of chicken each morning to then be held out of refrigeration in the large bins and then refried in the fryers to order. EHS informed the facility that any cooked TCS products must be hot held, cold held, or placed onto TPHC and they must not simply fry a large batch and just hold on a rolling cart to use as needed. REPEAT.
CDI - Bins of cooked chicken wings and popcorn chicken voluntarily discarded. EHS provided a blank TPHC form to PIC and explained how to fill it out if they decide to utilize TPHC for it going forward.
- Observed insert container of egg wash in the cookline lowboy refrigerator at a temperature of 44F. PIC stated that they always prepare the egg washes daily and no more than 2-3 at a time to be used throughout the day.
CDI - PIC moved to WIC to rapidly cool.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 the container of egg wash on the cookline rolling cart to be held on time as per the PIC but was not labeled with a time stamp and facility was unable to provide written procedures for holding the egg wash on time. PIC stated they use the egg wash for no longer than 3 hours before throwing it away and replacing it with another container which is held in the cookline lowboy and found out of temperature during today’s inspection.
CDI - EHS provided paper copy of TPHC form at the time of the inspection and PIC filled out the procedure for the egg wash. Item was time stamped at the time of the inspection for discard at 2pm.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a bottle of liquid cold and flu medicine stored on the middle rack of the rolling cart in the back kitchen area, directly above opened bins of cooked chicken wings and popcorn chicken.
CDI - Cold and flu medicine relocated to area where it cannot contaminate food/equipment. |
|
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 - Observed a large bin of cooked noodles cooling at a rate of 0.0 degrees/min in the WIC. The bin was observed to be deep, overflowing with product, and covered in plastic wrap all of which do not allow for adequate air flow around the product. PIC stated the noodles are cooked in the morning at approx 10am and then cooled down in the WIC.
CDI - PIC removed plastic wrap and moved to WIF to rapidly cool.
- Observed a wrapped container of spicy tuna and wrapped packages of raw salmon in the sushi counter lowboy refrigerator at temperatures of 51F and 44-46F, respectively. Sushi employee stated preparing all the items in the morning before opening at around 10:30-11am before placing them into the sushi lowboy to be cool down and be used throughout service. Items did have correct date marks supporting that statement. Lowboy refrigerators are not designed nor approved for rapid cooling and tight fitting plastic wrap does not allow for adequate air flow around the product to facilitate rapid cooling. All cooling, even after prep/cutting of sushi fish, must be done in the WIC.
CDI - Sushi employee relocated all cooling sushi fish to WIC.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the back door to the kitchen to be propped open at the start of the inspection, allowing for the potential entry of vermin into the facility.
CDI - Door closed.
- Observed a gap at the base of the back door when closed, allowing for the potential entry of vermin into the facility. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 a scraper used on food contact surfaces stored in an uncleanable crevice between the fryers and wok at the cookline.
CDI - Scraper removed from crevice and sent to the dishwasher to be W/R/S. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to be broken and not dispensing sanitizer at the time of the inspection. PIC stated that he had called out someone to come look at the dispenser when they had re-opened but they have not yet arrived. PIC placed another call at the time of the inspection and repair man arrived as EHS was going over the report with the PIC. Facility uses the dishwasher to W/R/S all dishes and it was observed properly functioning at the time of the inspection. Facility also has bleach bottles to use temporarily for sanitizer buckets and if they need to fill up the sanitizer basin of the sink.
- Observed the top portion of the ice machine to be missing its cover, allowing for the components of the ice machine to be exposed. Missing cover does not allow for contamination of ice inside the machine. |
|
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 a buildup of grease and grime between the fryers and the wok line at the time of the inspection. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the hot water faucet handle to the right faucet at the 3 compartment sink to be in disrepair in that when the water is running and in use, it sprays water everywhere. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 a buildup of food debris/grime beneath the cookline cooking equipment and prep tables.
- Observed black buildup around the ceiling vents throughout the kitchen. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unopened employee energy drink can stored on a shelf directly above an opened container of tempura batter at the cookline.
CDI - PIC relocated employee beverage. |