| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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 a container of raw beef stored on a shelf directly above a container of raw scallops in the WIC. REPEAT.
CDI - PIC rearranged storage order so that the raw beef was below the raw scallops.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 2 large containers of raw chicken to be stored on a shelf directly above cases of unwashed broccoli in the WIC. REPEAT.
CDI - PIC moved raw chicken to another shelf with other raw chicken.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a spiral slicer to be stored on the lower shelf behind the sushi counter with visible debris on the food contact surfaces.
CDI - PIC placed at 3 compartment sink to be W/R/S.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a large bowl containing a mixture of cream cheese and various vegetables such as carrots, onions, and celery to be in the WIC and not provided with a date mark. PIC stated the mixture was prepared the day before. REPEAT.
CDI - PIC date marked container.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. - Observed the egg wash container at the wok line to be held on TPHC but was not time stamped with a start or discard time. PIC stated it was brought out at approx 10:30am.
CDI - Cookline employee time stamped container. |
|
35
|
0
|
Approved thawing methods used |
Yes |
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 vacuum sealed packages of raw tuna to be in the sushi counter lowboy refrigerator. Package thawing instructions stated “remove from packaging” and the packages observed at the time were fully intact.
CDI - Sushi employee moved to the WIC and placed on a sheet pan. Cuts were put into the packaging to remove them from the ROP environment. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap at the base of the back door when closed, allowing for the potential entry of vermin into the facility. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board to have large chunks missing, heavy scarring, and heavy staining which rendered it no longer easily cleanable.
CDI - PIC voluntarily 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 the racks used in the dishwasher to have heavy accumulations of black grime. REPEAT.
- Observed a buildup of grease and grime between the fryers and the wok line at the time of the inspection. REPEAT. |