| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no person-in-charge during the start of the inspection. Wait staff stated the PIC had a dentist appointment to run to and would return shortly.
CDI: PIC arrived on-site 20 minutes after the start of the inspection.
Ensure a manager is present during all hours of operation. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during the start of the inspection.
CDI: The PIC who arrived 20 minutes later is ServSafe certified and certification has not expired.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed four menu items listed on the menu as "snapper" (Red Snapper/Tai nigiri and sashimi, Tai Tempura Roll, SK Roll, and Snow Roll) when EHS observed no snapper at the facility. PIC showed EHS the case of frozen "snapper" delivered by one of their approved vendors, and EHS observed the box was labeled "tilapia."
EHS explained that this is misinformation of the product and stated menu has to correctly reflect the food item being served.
VERIFICATION REQUIRED within 3 days to ensure facility has corrected their menu. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a tub inside the WIC on the speedrack, full of different unwashed produce (ginger, sweet potatoes, celery) commingling with washed produce (RTE salad mix), above sheet trays storing RTE sauces and tortillas.
EHS explained storage order to PIC and EHS observed no other storage order issues in any other units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a deep metal pan of chicken breast chunks with chicken stock, hot holding at the stovetop below 135F. Food employee stated that he cooked it and took it out from the HH rice cooker less than 1 hour prior to the inspection.
CDI: Food employee reheated the metal pan full of chicken breast chunks to above 165F (see temp chart) within 20 minutes.
*Note: All other TCS food items in hot holding were above 135F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 a container of pork springrolls and veggie springrolls (both made with TCS ingredients) date-marked with a prep date of yesterday but temping below freezing, stored in one of the lowboy coolers by the hibachi make line. PIC stated they actually thawed these food items yesterday, and were prepared a different day.
CDI: PIC had food employees create date labels with the prep date for both items to depict when they were prepared, so that they do not surpass the 7-day window.
REPEAT VIOLATION.
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed a container of cooked shrimp without a date label, stored inside another lowboy cooler by the hibachi make line. Food employee stated they cooked the shrimp yesterday.
CDI: Date label created for cooked shrimp.
Observed an opened package of commercially made beef gyozas without a date label, stored inside the same lowboy cooler. Food employee stated this package was opened yesterday.
CDI: Date label created for commercially made gyozas.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM 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 a tray full of 2-oz portioned sauce cups of shrimp sauce stored at the front server station, without a TPHC form; the product was time-stamped with start and discard times not surpassing 4 hours. EHS observed all food items at the tempura station and make table were correctly following TPHC procedures, except the shrimp sauce held at the soup station; this product was also time-stamped with start and discard times not surpassing 4 hours.
CDI: EHS provided blank TPHC form for PIC to fill out for the front server station, and had PIC include shrimp sauce on the TPHC form for the soup station.
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 (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 the facility's menu includes a consumer advisory with the disclosure, reminder, and asterisks, but a few menu items that require an asterisk are not properly marked under "Bento Boxes" (Crunch Special Roll, 4 piece nigiri chef's choice, 6 piece sashimi chef's choice, and Spicy Tuna Roll) and also under "Osaka Specialty Rolls" (Yummy Roll).
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance with their consumer advisory. |
|
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 two unlabeled bottles of sauces stored at the sushi make line. PIC stated one is sesame oil and the other is red food coloring.
CDI: PIC had food employee create labels for both sauce bottles. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a live roach crawling on the floor of the dish room area.
CDI: PIC killed the roach and removed from the premises.
PIC stated facility has a pest control company. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed 4 large buckets of mayonnaise stored directly on the floor in front of the non-TCS food storage rack.
CDI: PIC removed all buckets off of the floor to prevent contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee actively engaging in food prep without a hair restraint.
Any employees engaging in food prep shall have a hair restraint to prevent contamination. |
|
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 full of QUAT sanitizer stored at the sushi make line, reading 0ppm. Food employee stated they filled the sanitizer bucket up at 11:00AM.
CDI: Food employee dumped out the sanitizer bucket and refreshed with properly concentrated QUAT sanitizer, reading above 200ppm. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 both in-use sashimi knives used at both sushi stations stored inside of the space between the cardboard and the foodservice film, inside the foodservice film containers.
Keep in-use utensils only on clean portions of food prep table or cooking equipment.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed a large bain marie of water storing in-use utensils below 135F (see temp chart) at the hibachi make line on the stove top.
CDI: Food employee discarded water. |
|
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.
Observed the 3-compartment sink needing to be re-caulked. Observed rusted shelves throughout facility.
Re-caulk 3-compartment sink and replace/repair rusted shelves so they are smooth and easily cleanable.
Observed water leak from the ceiling fan inside the WIC, with a bus tub underneath the fan to collect the water. PIC stated they had a repairman out not long ago to check on the unit, and repairman found nothing to be the cause of the water leak. PIC stated they will contact repairman again to do another check, since constant flow of water leak was observed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 damaged baseboard behind the drain of the dish machine.
Repair damaged baseboard.
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 oil buildup/food debris on the walls inside the kitchen.
Increase cleaning frequency. |