| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
**2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed cigarettes stored with dry storage foods. The PIC removed the cigarettes. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
**3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The day of preparation shall count as Day 1 and shall not exceed a Prep + 6 day hold time. -Pf Observed cream cheese removed from commercial packaging in walk in cooler that were opened 2 days prior with no date marked. PIC added date labels. CDI Repeat |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 Observed rice that is on a 4 hour hold that did not have the time that it was set out written down for today. Person in charge wrote the time the rice was set out and the time it needs to be discarded on the notepad for today. Corrected during inspection. |
|
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, with the common name of the contents.-Pf Observed a chemical spray bottle with no identifying label. The PIC labeled the chemical. CDI
**7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service-related items. -P Observed eye medication stored with and above dry storage foods. The PIC relocated the medicine. CDI |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13(E); Reduced oxygen packaged fish that bears a label indicating that is to be kept frozen shall be removed from the package prior to thawing. Observed tuna thawing in an intact package in the walk in cooler. PIC cut open tuna packaging. Corrected during inspection. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf The establishemnt does not have a thin probe thermomter as necesarry for thin foods, such as sushi fish. Verification required. Email a receipt for a new thin probe thermometer to kristina_cala@onslowcountync.gov Verification set for July 3, 2026. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 containers of flour stored unlabeled. PIC labeled flour. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests and free of harborage condtions. Observed live German cockroaches in the kitchen. Increase pest servicing to once every two weeks until population is controlled. Observed rodent droppings on lower shelving in dry storage room. Repeat
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches on hand sink next to three compartment sink.
6-202.15 Food establishment shall be protected against the entry of insects and rodents by solid, self closing doors and properly designed air curtains or other effective means. Observed back door that is not self closing. Fix hinges and latch to make back door self closing. The front door does not fully self-close, has to be pulled shut. Repeat |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
**3-304.12 (A) In-use utensils in TCS food must be stored with handles above the food and the top of the food container. All scoops shall have handles. Observed bowl used as scoop stored in rice. PIC removed bowl from rice. Observed bowl-like scoops stored in food bins touching the food. Also observed knife handle in rice bin touching rice in walk-in.
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 spoon stored with handle in contact with seasoning. PIC removed spoon. Corrected during inspection. Repeat
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs and other in use utensils for wok and fryer station stored in containers with large amount of food residues present. PIC stated that containers are changed once per day. Ensure utensils and storage surface is cleaned and sanitized every 4 hours. PIC removed utensils from soiled containers. Corrected during inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean lids/bottles stored in a container that has debris in the bottom. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
**4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location, where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a fly swatter stored on a container of food film wrap. The PIC relocated the swatter. CDI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling paint on shelving, and torn gaskets on reach in units that are not working. Observed wok station crumbling with holes present. Observed torn gasket on deep freezer. Observed rust on dry storage shelving. Repeat
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Deep freezers are labeled for household use only. Ensure they are commercial grade. |
|
49
|
1
|
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. Detailed cleaning needed to magnetic knife rack, caked grease and buildup at wok station, and gaskets on glass door beverage reach-in unit. Repeat |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
**5-203.14 Backflow Prevention Device shall be installed to preclude backflow into the water supply system including on a hose bibb if a hose is attached. Observed two hose bibbs, one with hose attached and the other with the backflow prevention device installed. PIC was unable to remove hose to move it to side with backflow prevention device. Verification set for June 26th to ensure backflow prevention device is installed on hose bibb. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
Yes
|
No |
5-403.12 Condensate drainage and other nonsewage liquids shall be drained from point of discharge to disposal according to law. Observed condensate drain line for sushi display case that feeds into a bucket. Condensate line must be drained into approved wastewater system with an air gap. The PIC rmeoved the hose. Corrected during inspection. Repeat |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. The trash can in the women's restroom has no lid on it. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Observed additional cleaning needed to walls in kitchen. Repeat
**6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed caulking needed around hand sink behind front counter and near ware washing. Observed holes in FRP above hand sink that need to be sealed. Observed rusted ceiling vents in kitchen. Walk-in floors are rusted. Ensure all areas are smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
**6-303.11 The light intensity shall be at least 10 foot candles in walk-in units and dry storage areas; 20 foot candles inside reach-in units, handwashing and warewashing areas, equipment storage, toilet rooms, and self-service areas; and 50 foot candles at surfaces where food prep occurs. Lighting in the walk-in ranged from 1.06-7 foot candles at 30 inches above the floor, need to provide at least 10 foot candles at 30 inches above the floor. Lighting in the dry storage room is reading at 2-22 foot candles, need to provide at least 10 foot candles throughout dry storage. |