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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed a food employee enter the kitchen after family meal in the dining room, and go directly to handle clean dishes from the dish machine, without washing their hands.
CDI: EHS educated food employee on hand washing requirements and food employee washed their hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed a food employee with gloves on who physically left the kitchen and came back into the kitchen with the same pair of gloves on and walked straight to the sushi make line to make sushi.
CDI: EHS educated food employee on why this is an improper use of gloves, and explained the different times they need to change gloves, and also mentioned that a handwash is required anytime they change gloves to change a task, and anytime they enter the kitchen; food employee discarded gloves and re-washed hands. |
|
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 one mesh strainer with visible food debris on the food contact surface, stored hanging in the clean dish rack.
CDI: Strainer was moved to the dish room to be properly washed, rinsed, and sanitized.
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 |
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
Observed a deli container of raw spicy tuna mix that was date-marked 2/12 and stored in the lowboy cooler (sushi line)
Food employee stated that they prepared the spicy tuna on 2/12, and freeze them in deli containers, and pull out to thaw as needed. Food employee stated that the spicy tuna was taken out to thaw yesterday, 2/17.
CDI: Food employee created a date label to depict that it was thawed yesterday, and EHS went over date-marking rules with food employee.
Observed a deli container of tofu that was date-marked 2/05 and stored in the lowboy cooler (Thai food line).
CDI: PIC voluntarily discarded the tofu, since the time/temperature window had surpassed.
Observed a housemade chili sauce (made with TCS ingredients) that was date-marked 1/29.
CDI: PIC voluntarily discarded the chili sauce.
Observed a lexan container of cooked pad thai noodles in water that was not date-marked, stored in the lowboy cooler (Thai food line).
PIC stated that the noodles were prepared on Sunday, 2/16.
CDI: PIC created date label for the noodles.
Observed a container of crab rangoon filling that was not date-marked, stored in the WIC.
PIC stated that the crab rangoon filling was prepared on Sunday, 2/16.
CDI: PIC created date label for the filling.
**EHS went over date-marking rules with PIC and food employee.
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 |
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 holding Sushi rice and flat noodles held at room temperature for up to 4 hours, but could not provide written procedures to hold these TCS food items at room temperature. Observed time stamps of hold and discard times for both food items.
CDI: EHS provided hard-copy of TPHC template for the PIC to fill out and post in the kitchen to be in compliance with TPHC.
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
Observed no consumer advisory on the Sushi Menu (separate from the facility's Thai menu) for the menu items served raw or under-cooked.
CDI: EHS sat down with the food employee (who is a part-time sushi chef) and went line by line to figure out which menu items needed to be marked with an asterisk, which includes, Salmon roll, Tuna avocado roll, Shrimp tempura roll, Spicy tuna roll, Spicy salmon roll, Spider roll, California roll, Salmon avocado roll, Tuna roll, Yellowtail roll, Salmon nigiri, Tuna nigiri, Yellowtail nigiri, Tuna/salmon tataki crudo, Sushi dinner, Sashimi sample, Salmon carpaccio, Tuna crackers, Yellowtail jalapeno, Sexy roll, Snow roll, Juice roll, Elite roll, Blue roll, 49 roll, Yaki roll, Cherry roll, Panther roll, Bentley roll, and the MPV roll.
VERIFICATION REQUIRED within 10 days to ensure that the facility has made the corrections on their Sushi menu, adding in a consumer advisory (including the disclosure and reminder). |
|
28
|
1
|
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 an unlabeled spray bottle stored underneath the handsink near the sushi area.
Food employee stated that it is bleach sanitizer.
CDI: Food employee wrote "sanitizer" on the bottle.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed three cans of HotShot "flying insect" and one bottle of Zevo "flying insect" stored in the chemical area.
CDI: PIC voluntarily discarded these items, as they are not made to be used in commercial food service. |
|
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 couple seasonings shakers at the sushi make line without labels.
Label all working containers.0 |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed vermicelli noodles in a deli container, full of water, stored in the WIC. Observed a large lexan container of cooked pad-thai noodles submerged in water, stored in a lowboy cooler.
PIC stated that the noodles get hard if they do not keep them in water. EHS observed the packaging stated "Keep refrigerated" but no mentions about needing to keep the noodles in water.
EHS advised to find a different method.
CDI: PIC drained the pad thai noodles.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed two dented cans of baby corn stored with non-dented cans on the dry storage rack.
CDI: Cans were separated to hold for credit. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed a sanitizer bucket stored near the sushi make line reading 0ppm of chlorine sanitizer.
Food employee stated that the bucket was filled with sanitizer on Friday, 2/14, and hasn't been filled since then.
EHS explained why sanitizer buckets should be dumped out daily and not held to re-use the next day (or days).
CDI: Food employee dumped out the sanitizer bucket.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed the sanitizer bucket near the sushi make line, stored directly on the floor.
Keep sanitizer buckets with in-use wiping cloths off of the floor to prevent contamination. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a ceramic bowl used to scoop salt, stored submerged in the food product, inside of the salt bin.
Observed a soup ladle used to scoop dried red pepper flakes, stored with the handle submerged in the food product, inside of the dried red pepper flake bin.
Keep all scoop handles up out of the food product when storing in the non-TCS food bin, and discard any bowls that are used to scoop non-TCS food products, to prevent contamination. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed the doors of one of the two shared waste containers kept open during the inspection.
Keep doors closed when not in use. |
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