| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Employee Seen cutting and panning chicken on top of cooler where ready to eat foods were being stored. Pan of raw chicken was sitting on top of lid of cooler. Raw chicken had dripped onto top of lid and seeped on edges of pans of ready to eat foods and lid. Employee was educated on the high risk of cross contamination and instructed to move chicken to another area where cross contamination was low risk. Area of previous prepping was completely sanitized. Employee seen frying the chicken that was previous prepped and store in corn starch mixture. Raw chicken was being removed from pan and carried across fryer baskets of cooked chicken. This is another high cross contamination risk, as raw chicken can drip over ready to eat food items. The cooked chicken was discarded by PIC. EHS and PIC educated employee again on high risk cross contamination concerns. PIC instructed employee to move cooked chicken away from raw chicken after frying. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Employee seen washing pans with soapy water, then taking directly to air drying shelving without sanitizing pans. All food contact surfaces shall be sanitized after washing and rinsing. Food contact surfaces shall be washed with soap, rinsed with plain water, then sanitized with an approved sanitizer with its adequate sanitizing time to reduce bacteria to safe levels. PIC and EHS educated employee on the importance of the sanitizing step when washing dishes. Employee manually washed, rinsed, and sanitized dishes during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold holding, TCS foods in 2 door reach in cooler out of temperature compliance today: Several pans of garden salads in 2 door reach in 46-51 degrees F. (salads were made yesterday) Cups of mushrooms and tofu 49 degrees F, Container of cut romaine lettuce 52 degrees F. Ambient air temperature of cooler ranged from 46-51 degrees F. PIC removed pans of salads and cut lettuce and placed in walk in cooler. Do not use cooler until it is repaired and maintaining temperature of 41 degrees F or below. Bag of shredded cheese in small cooler on cook line was 57 degrees F. Cheese was discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 The following TCS, ready to eat foods were not dated with date of cooking, prep, or opening, OR with date of discard: Smoked salmon (2 bags, 1 bag in freezer), Cooked tempura shrimp, Bulgolgi wraps (2 pans), container of pico de gallo, pan of salad mix, container of spicy salmon, cooked eel (2 pans), smelt roe, flying fish roe, cooked mushrooms, salmon roe, bag of opened shredded mix cheese. All ready to eat, TCS foods, shall be dated when first prepped or cooked or date of discard. Date main ingredient was first cooked or prepped is day 1. Foods must be discarded, consumed or sold within a total of 7 days. Several of the Foods listed above were discarded by PIC. Bulgolgi wraps were removed from freezer on Wednesday to thaw, then placed in lift top cooler. Assorted roe were taken out of the freezer on Wednesday to thaw. Dates were removed from items were taken out of the freezers. Dates shall be changed on Ready to Eat, TCS foods when removed from freezer. Cooked baby octopus dated 9/2. Ready to eat TCS foods shall be consumed, sold, or discarded within 7 days. Octopus was discarded by PIC. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Written procedures for using Time as Public Health Control for holding sushi rice were not available today. Written procedures shall be prepared in advance, maintained in the food establishment and made available to EHS upon request that specify the methods of compliance of 3-501.19 of NC Food Code. No written procedures were available today. |
|
37
|
1
|
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. Label all sauces and dry goods containers. All food and food products shall be kept labeled when stored outside of their original containers. Many dry ingredients, such as spices and breaders, and sauces not labeled today. PIC labeled dry ingredients during inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Bowls and other food contact surfaces stored food contact surface up, allowing food contact area to be potentially contaminated. Clean pans and single service stored on dirty shelving above main prep line. All dishes shall be stored inverted to prevent contamination. Store clean dishes and opened single service on clean, sanitized areas to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Single service (to-go containers) stored on dirty shelving between sushi prep area and main prep area. All single service shall be stored on clean, sanitized surfaces to prevent contamination. Large amounts of Single service cups, containers, and trays out of original containers stored on shelving in dry storage area today. Keep all single service covered until use. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Gaskets are torn on several coolers throughout establishment. Gasket was pulled out of cooler under grill area. Replace gaskets that are in poor repair. Salad cooler (reach in cooler) not maintaining 41 degrees F or below. Repair cooler so that it maintains an ambient air temperature of 41 degrees F or below and TCS foods are maintained at 41 degrees F or below. See #22 |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Prep cooler contained accumulated food debris and single service that had been dropped behind the lid. Clean inside of expo lift top cooler to remove dried food debris. Clean shelving beside fryers. Clean all shelving above main prep area to remove build up of food debris and grease. Clean gasket and inside of ice cream freezer. Clean shelving under small hot holding unit. All nonfood contact surfaces shall be kept clean. Much nonfood contact cleaning needed throughout facility |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak in plumbing at handwashing sink by prep cooler. Repair sink/pipes so that no leaks are occurring. PIC states a plumber is making repairs on Monday. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floors need to be cleaned throughout facility. Large amounts of grease build up seen beside and behind equipment on main cooking line. Large amounts of food debris seen collecting in drains and beside drains from not sweeping the floor or scraping dishes before washing. Food debris is not removed from dishes before washing and collecting in the bottom of the floor drains. |