| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hand washing, bare hand contact, cold holding, raw food storage order, using TPHC, cooling, and dish washing were out of compliance today. No active managerial control over these risk factors. PIC must ensure that the rules in this code regarding food safety are met.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Health policy is posted in kitchen. Employee was asked if she knew if there was an employee health policy here, and she was unaware of it. Ensure employees know where to find the health policy information. CDI - Employee was shown policy posted on board. 0 pts.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee breaded raw chicken and did not wash hands before switching gloves and handling lettuce. Employee was educated that he must wash hands between handling raw animal foods and ready-to-eat foods. Employee breaded raw chicken again and then washed hands with gloves still on hands. Employees must discard gloves and wash hands when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated and he washed hand properly. REPEAT |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee was handling washed cucumber with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Cucumber discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bowl of cut salmon sitting on top of hand washing sink at sushi station. Scrub pad in other hand sink at sushi station. Do not block hand washing sinks and do not use them for any purposes but employee hand washing. CDI - Items removed from hand sinks. REPEAT |
|
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 Wrapped cream cheese sitting directly on top of plate of raw fish in sushi display cooler. Do not store raw animal foods where they can potentially contaminate ready-to-eat foods. CDI - Cream cheese moved to separate area away from raw foods. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
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. Can opener blade had visible multi-day residue on it and large amount of containers and lids stored as clean had sticker and food residue on them. Utensils must be cleaned to sight and touch. CDI - Soiled utensils and can opener moved to dish machine to be re-washed.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lettuce measured 52F at 1:30PM. PIC stated it began cooling at 12PM. Lettuce still measured 52F at 3PM. Lettuce was cooling in large rolling container. Do not cool lettuce in large containers. Cool TCS foods in shallow containers or pans and leave them loosely covered or uncovered. CDI - Lettuce discarded as it would not reach 41F by 4PM. 0 pts.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 Crab, salmon, yellowtail, tofu, spicy salmon, shrimp and kale were stored completely out of temperature control at sushi station and measured 49-72F. Lettuce on line was also stored completely out of temperature control and measured 60F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. PIC sent blank TPHC form to potentially use TPHC for these items. REPEAT
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 . |
|
23
|
0
|
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 Eel in sushi reach-in cooler had old date sticker of 2-24. TCS ready-to-eat foods must be labeled with accurate prep date. Ensure staff are removing date stickers during dish washing process. CDI - Correct date label placed on pan. 0 pts.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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 Rice held using TPHC was not marked with time. TCS foods held using TPHC must be labeled with start time, and used or discarded within 4 hours. CDI - PIC placed time on container. REPEAT |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Charlotte roll on all you can eat dinner menu is missing asterisk tying it to consumer advisory on bottom of menu. VR - Verification required within 10 days that menu has been corrected REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Pill bottle stored on shelf above clean utensils. Do not store medications above clean utensils or food. CDI - Pill bottle removed by PIC. // 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Soap stored above bags of salt. Do not store chemicals above food. CDI - Soap moved to bottom shelf. 0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Employee was cutting salmon and cooling it in reach-in cooler after cutting. Lettuce was cooling in large container with lid on container. Use walk-in cooler to cool TCS foods after preparation. Also, lettuce needs to be cooled in smaller amounts or ice needs to be used. CDI - Lettuce discarded and salmon moved to walk-in cooler. REPEAT
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed surfaces at sushi station and on back line. Wet wiping cloths must be stored in sanitizer solution when in between uses. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Stickers still on avocado husks in sandwich cooler top. Remove stickers during wash process. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers and lids stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
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. Replace torn gaskets present on cooler doors throughout. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have deep cut marks and are no longer smooth and easily cleanable. Replace or resurface cutting boards. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. General cleaning needed on nonfood contact surfaces throughout, especially on outsides of dry storage containers, sides of cooking/holding equipment, and inside refrigeration units. Clean more frequently. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Very low water pressure at left side faucet of 3-compartment sink. Repair. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace missing ceiling tiles in dry storage area. // 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. Clean walls and floors throughout. Establishment needs to clean walls and floors more frequently. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored above clean utensils. Store employee personal items in a separate location. Do not store personal items above clean utensils or food. 0 pts. |