| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. PIC stated that front of house manager and executive chef are currently working on obtaining new certifications. (0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF During discussion of employee health procedures PIC pointed to employee health poster. PIC stated that they utilize the poster when discussing employee health with staff. PIC stated no acknowledgement is signed and kept on file for proof of training. CDI - EHS provided employee health policy at the end of inspection and discussed proper training for staff. (0)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed front hand sink by sushi make table with no soap. PIC stated this hand sink is not used. EHS advised to keep sink stocked with appropriate hand drying devices and soap for hand washing. Facility has two hand sinks located in the back of kitchen; front hand sink is the only sink located by expo and sushi make units. CDI - PIC placed soap by hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed missing paper towels by front hand sink next to sushi make. EHS advised to keep sink stocked at all times to allow employees the ability to wash hands when needed. CDI - PIC placed paper towels by hand sinks.
6-301.14 Post a handwash sign at each handsink. EHS observed missing hand sinks at two sinks in kitchen area. CDI - EHS provided PIC with hand washing signs to be posted. (1) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine accumulating black residue along the top interior portion of unit. Increase cleaning frequency to avoid accumulation. (0) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed salad mix, cooked eel salad, cut tomatoes, cut cabbage, chicken/steak skewers above 41F. Salad mix and sliced tomatoes were observed in flip top unit with an ambient temperature of 45F. EHS observed all TCS items (salad mix, cut tomatoes, cooked eel salad) in unit above 41F (see temp chart). EHS confirmed ambient temperature with internal thermometer. EHS observed top to make unit stuck open due to a utensil blocking the door. EHS observed chicken/skewers and cut cabbage above 41F in make unit. PIC stated skewers were prepared this morning and cut cabbage was left in unit over night. EHS observed cut cabbage over filled. PIC voluntarily discarded all TCS items in salad flip top and cut cabbage in make unit. EHS will conduct 3-dar VR to observe compliance with cold holding. EHS observed unit holding at 41F by end of type up. PIC stated they will leave unit empty for the evening and observe if unit can hold at 41F. EHS will conduct VR to follow back. REPEAT. (3)
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 . |
|
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. EHS observed items held on time throughout kitchen. PIC was unable to procure documentation for procedures during inspection. CDI - EHS provided TPHC forms and reviewed the procedure with PIC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed items by back sushi make unit in ice bin held on time. EHS observed time stickers had expired and asked chef why items had not been discarded. Chef responded that they were too busy during lunch rush to discard. EHS advised PIC that food held on time shall be discarded within four hours and no later. CDI - Food was discarded and new items were placed on TPHC in place. (1.5) |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf EHS observed all menus with correct asterisks and reminder but missing disclosure. 10 day VR required. (0.5) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed raw beef cooling from ambient prep in WIC. EHS observed beef in deep bowl tightly wrapped with plastic wrap. After an hour beef only cooled one degree. CDI - PIC removed beef from bowl to be thinned into smaller portions and cooled uncovered. REPEAT. (1)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
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. EHS observed raw tuna thawing in ROP in WIC still in intact packaging. Packaging on tuna states for fish to be removed before thawing. CDI - PIC removed tuna from packaging to continue thawing. (0) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf. EHS observed high temperature disk in disrepair. Thermometer would turn on initially but turn off during wash cycle. EHS advised to replace thermometer or batteries. Ten day VR required. (0.5)
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose with spray nozzle attached under pressure at can wash. EHS observed no back wash preventer designed for utilizing an attached hose under pressure. EHS advised to obtain proper back flow prevention device prior to using hose in facility. CDI - PIC removed hose from faucet. (0) |
|
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. EHS observed light in can wash room and dry storage area in disrepair. Repair. (0) |