| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee’s open glass of soda on shelf with single-use items and open beverage container stored over prep top. Observed employee make open glass of water, walk to cook line and store on shelf, then employee placed drink on prep table. CDI-PIC removed employee drink from shelf, prep table and cook line
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking soda from an open beverage container over prep table. CDI-PIC instructed employee to stop and employee discarded drink and washed hands. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee drink from open beverage container, dump remainder of drink in hand sink. CDI-EHS educated employee on when to wash and hands were properly washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at sushi station blocked and filled with produce and other items. CDI-All items were removed from hand sinks.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed all hand sinks in prep areas used as dump sinks. Observed employee wash produce at hand sink. CDI-All strainers and food debris were removed from hand sinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink left of sushi station. CDI-PIC provided soap at hand sink. |
|
15
|
1.50
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over chopped lettuce in reachin. Observed cucumber stored under raw lamb and beef in reachin. CDI-PIC corrected all storage order.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed soiled, used gloves placed on prep top table, not discarded after use. Observed employee dump open drink into hand sink, rinse gloves, and then proceed to prep station. CDI-PIC discarded used gloves, and employee removed gloves and properly washed hands. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed various fish above 41F at sushi station. CDI-PIC voluntarily discarded fish that was above 41F in display case and temperatures of reachin at sushi station began to drop during inspection. |
|
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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 rice that PIC stated was held on time without a time stamp or prepared TPHC procedures. Employee stated the rice was prepared and removed from temperature control at 3pm. CDI-EHS provided PIC with written procedures and time stamp was added to rice. |
|
25
|
1
|
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 takeout menu missing reminder asterisk for raw sushi rolls. VR required within 10 days to ensure reminder has been properly added to all menus. |
|
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 unlabeled spray bottle containing a blue liquid at server station. PIC stated it was Windex. Observed larger unlabeled sprayer and PIC stated this was degreaser. CDI-PIC labeled containers. |
|
33
|
0
|
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 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 . Observed spicy tuna that was prepared earlier today still in the cooling process in tightly packed, dense, tightly covered containers. CDI-PIC vented containers to increase cold air flow and increase cooling rate. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
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 thawed and thawing fish still in ROP. Ensure all fish is removed from ROP prior to thawing. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 unlabeled shaker. CDI-PIC added label to working container. |
|
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 in-use wiping clothes stored across prep tables and cutting boards. CDI-All moist wiping clothes were removed by PIC. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. CDI-PIC added covered waste bin in female restroom. |