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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
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 food employee fail to wash hands before engaging in prep of food for mobile orders. CDI- EHS discussed when to wash with PIC, PIC had food employee rewash hands properly. *REPEAT*
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC drop hat, pick it up, and return to begin prepping food. CDI- EHS stopped PIC, discussed when to wash procedures, PIC washed hands properly before returning to food prep. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal rods being stored in handsink at start of inspection. Observed food employee store raw ROP salmon in handsink. CDI- PIC removed rods from area, EHS discussed handsink usage, EHS had food employee relocate. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with heavy food residue accumulation. PIC stated that it should have been cleaned recently. Observed whisk with food residue accumulation stored above 3-comp as clean. CDI- PIC removed items to be w/r/s. *REPEAT*
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 .
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave used to reheat TCS foods for immediate service with food debris and residue accumulation. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 no date on milk and half&half stored in standing glass RIC, no date on eel stored in flip top and standing RIF, and rice prepped 6/8. CDI- PIC stated that milk and half&half were opened Sunday, applied correct date. Eel was prepped and frozen on 6/10, thawed on yesterday, EHS discussed date marking procedures, correct dates were marked. PIC voluntarily discarded rice out of date. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
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 no asterisking on sushi menu with items served raw or undercooked.
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no disclosure or words stating items are being served raw or undercooked on sushi menu. VERIFICATION REQUIRED. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (B) Use approved thawing methods. Pf. Observed large pot of noodles being thawed, submerged without running water to allow for agitation. CDI- PIC began running water and emptied still water.
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 tuna being thawed in prep unit, not removed from reduced oxygen environment. CDI- EHS discussed thawing methods and safe food handling instructions with PIC, PIC cut packaging to introduce oxygen to environment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity. Observed WIC lighting at 3.2 foot candles. Increase WIC lighting to 10 foot candles or more.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee’s personal phone stored on table with single service items being used to pack mobile orders. CDI- PIC had employee remove phone to designated area. |
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