| 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. (0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no procedure for vomit and diarrhea present during inspection. PIC exhibited knowledge of procedure. CDI - EHS provided PIC with county document for V&D clean-up. PIC posted procedure. (0)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed cut raw beef stored over RTE foods in make unit reach in compartment. CDI - PIC rearranged storage order, no contamination observed. REPEAT. (3)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed tofu in reach in of sushi make unit held beyond 7 days. EHS observed cut lettuce in make unit with incorrect date; food employee stated lettuce was cut today but old date was not removed. EHS observed containers of cooked steak, squid, spicy tuna, and cut salmon in reach in compartment of make units without proper date marks. Food employee stated items were made today to be used for sushi. PIC stated items will be used today, but if any is left it would be kept for next day service. EHS advised that RTE foods/ingredients for sushi shall retain a date throughout storage and prep. CDI - PIC added correct date marks to all items. Tofu was voluntarily discarded due to being over 7 days. (1.5)
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 . |
|
24
|
0
|
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 TPHC procedures in facility have not been updated with all items held on time. Procedure is missing cold sushi rolls that are held on time. EHS observed process was done correctly during inspection. CDI - PIC updated new TPHC procedure to reflect all items held on time. (0)
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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.-Pf EHS observed numerous bottles of different cleaners in unlabeled spray bottles. CDI - PIC labeled all bottles. (1) |
|
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 in ROP thawing under running water. Labeling on tuna states product shall be removed from packaging prior to thawing. Food employee stated extra tuna was needed for today’s service so facility needed to emergency thaw tuna under running water to speed up the process and would remove tuna from packaging prior to storage once thawed. EHS advised tuna must be removed from packaging prior to the product being thawed. CDI - PIC removed tuna from running water, removed from packaging, and placed into WIC to finish thawing. (0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed bowl stored in direct contact with rice in rice cooker. PIC stated bowl is used to scoop rice into portions for service. EHS advised that the bowl cannot be stored in direct contact with rice due to outside of the bowl being in contact with gloved hands and could increase risk of contamination. CDI - PIC removed bowl. (0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a stack of large plastic containers being stacked wet besides dish machine. EHS observed a few metal containers stacked wet. EHS advised to stagger containers to allow for adequate air drying. REPEAT. (0.5) |