| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the food prep area to be obstructed from use by a large rolling garbage can in front the basin.
- Observed the sushi counter handwash sink to be obstructed from use by utensils placed in its basin.
CDI - Handwash sinks unobstructed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed multiple heads of unwashed cabbage stored directly on top of a bin of washed broccoli.
CDI - PIC removed unwashed heads of cabbage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
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 container of tofu overstacked in the cookline opentop refrigerator across from the fryers with the top layer of tofu at temperatures of 52-56F. REPEAT.
CDI - PIC voluntarily discarded.
- Observed a plastic container of raw tuna in the sushi counter lowboy refrigerator at a temperature of 54F. Sushi employee states having just prepared the item earlier today and then placing it into the lowboy. EHS observed container with proper 7/14 date mark.
CDI - Sushi employee moved container 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 facility properly using TPHC for fried rice and white rice in the kitchen but no written procedures were available on site at the time of the inspection.
CDI - EHS provided TPHC documents on site and filled it out at the end of the inspection with the PIC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Consumer advisory on both the printed lunch and dinner menus does not include a reminder and only has asterisks that link to “raw/undercooked”. 10 day VR to observe both menus updated to include a proper consumer advisory reminder. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed imitation crab meat packages being thawed in a bus bin with running water at temperatures of 86F.
CDI - PIC added scoops of ice to bring the temperature of the water down below 70F and EHS advised that during the summertime they continue to use ice when thawing with running water. |
|
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 a bucket of soy sauce by the WIC that was not labeled as to its contents. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the cookline to test at 0ppm of quaternary ammonia. |
|
44
|
0.50
|
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 stacks of dishes stored as clean on the rack across from the dishwasher to be wet nested. REPEAT. |
|
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 gaskets to the cookline lowboy refrigerator across from the fryers to be torn/falling off the door.
- Observed the sanitizer dispenser, that is used to fill up sanitizer buckets, not properly mixing at the time of the inspection and only mixing a solution that tests at <50ppm quaternary ammonia.
4-502.11(A) Maintain utensils in good repair. - Observed the handles to the pasta strainers in the pot of boiling water on the stovetop to be melting/melted off. |
|
49
|
0.50
|
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 interior bases of the cookline lowboy refrigerators and the refrigerated drawers to have an accumulation of food debris built up. REPEAT. |