| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed trash can obstructing hand sink by sushi station. CDI - PIC removed obstruction. REPEAT. (1) |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed cut raw beef stored on top of box of raw lamb. EHS provided education. CDI - PIC rearranged storage order. EHS observed no contamination. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw lamb chops stored above RTE sauces in make unit reach in area. EHS provided education. CDI - PIC rearranged storage order. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed immersion blender blade soiled with food residue and debris. PIC stated item was stored clean. EHS observed numerous plastic containers with residue present from tape used for date marking. EHS stated sticker residue shall be removed from exterior surface if pans are stacked together. CDI - PIC removed pans to dish machine to remove sticker residue and wash, rinse, and sanitize. Immersion blender was removed and placed into dish machine to be wash, rinsed, sanitized. (0)
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed chicken wings under heat lamp stored under 135F. CDI - PIC voluntarily discarded chicken wings. (1.5)
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed all TCS items in fry make unit above 41F(see temp chart). EHS observed ambient temperature of unit at 56F. EHS observed numerous TCS items in salad cooler above 41F (see temp chart) ; PIC stated this is due to unit being open and closed frequently, PIC stated items were placed into unit at 11:30. EHS observed ambient of unit at 40F. PIC stated items were placed in unit at 11:30. EHS observed sliced fish in sushi display cooler above 41F (see temp chart) . EHS observed ambient temperature of display cooler at 46F. PIC stated fish was cut this morning and placed in unit at 11:30. PIC stated procedure is temperatures are taken twice a day. When temperatures are taken they are not documented. PIC stated temperatures were not taken this morning, prior to inspection. PIC voluntarily discarded all items from salad make unit and fry unit. PIC removed sushi fish from display cooler to quickly cool in freezer; all items were still within cooling window. PIC contacted repair technician to repair sushi display and make unit. All items will be kept out of units until repaired. Items can be stored in adjacent make unit at fryer; PIC stated facility has additional sushi cooler in storage and will utilize extra unit until repaired. 3-day VR required. (1.5)
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 diced tomatoes actively cooling in salad make unit and cut chicken cooling in WIC. Both of these items were observed in deep containers tightly wrapped with plastic wrap. EHS observed no change in temperature after 30 minutes of cooling. EHS provided education to PIC. CDI - PIC removed plastic wrap from chicken and tomatoes and placed items into smaller containers, uncovered, to allow for quick cooling. (0)
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 . |
|
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. EHS observed boxes of food items in dry storage on the floor. CDI - PIC elevated items 6 inches off ground. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans stored clean next to dish machine stacked on top of each other with water present on interior surface. EHS advised to stagger dishes prior to storage to allow for adequate drying. (0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed Max/min thermometer onsite with dead batteries. PIC stated new batteries will be ordered. 10-DAY VR required. (0.5) |
|
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. EHS observed ceiling tiles in kitchen with food residue from splash damage. EHS observed flooring in dry storage area soiled with food residue and debris. EHS observed behind kitchen line on floor soiled with food debris. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1) |