| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, recontaminate them on faucet handles and then proceed to don gloves for food preparation. CDI - Employee coached and hands properly washed for compliance. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed a wiping cloth stored inside of hand sink adjacent to dish machine. CDI - Item removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed employee restroom without disposable towels. CDI - PIC replenished with towels. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored above ready to eat risotto and boiled potatoes in the prep top and raw shelled eggs stored over beverages and unwashed vegetables in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected by PIC to prevent cross contamination in these areas. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed utensils actively being sanitized with sanitizing wash n’ walk no rinse floor cleaner/sanitizer. Source container installed to line by Ecolab, per PIC. REHS instructed PIC that the manufacture’s label indicates the use of wash n’ walk is solely intended as a floor cleaner. Bleach + water solution shall be used to properly sanitize all food contact surfaces until quaternary sanitizer may be provided. Directed PIC on how to mix sanitizer. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed sushi rice held out in room temperatures on small prep table. Food employee states that the product was placed outside of temperature control at 4:10 PM. Discussion with PIC regarding placing product on TPHC. CDI - Sushi rice immediately placed on TPHC. TPHC procedures form provided to facility. -0-
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently placed cooked pastas over stacked in the prep top temping at 47 F. CDI - Product removed to nearby reach-in freezer to cool down. -0-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 several TCS applicable sauces without pull dates. CDI - REHS educated food employees on thaw/pull dates and product thaw dates added for compliance. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
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 ceviches, steak and sushi being offered undercooked to customers. All items are missing the reminder/asterisk. CDI - PIC edited menus and included the reminder for items. -0- |
|
33
|
0.50
|
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. Observed several recently prepared TCS foods cooling unattended in room temperature and others inefficiently cooling inside prep top and reach-in units. CDI - Several items transferred to downstairs walk-in cooler and others relocated to reach-in freezers for rapid cooling. -0.5-
***Facility advised that all cooling is to be conducted in walk in cooler as stated in permit conditions.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - P. Observed multiple seafood products left out thawing on prep sink drain board which include: Tilapia, octopus, shrimp and mahi mahi (in its hermetically sealed packaging). CDI - Packages for mahi mahi opened, container of tilapia placed under cold running water at prep sink and remaining products transferred to reach-in unit for compliance. -0.5- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed no thin probe thermometer available. PIC states that a device will be ordered. -0.5-
Verification visit required. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers stored in prep top. CDI - Food employee removed for sticker removal and washing. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test dish machine chlorine sanitizer. Facility only has qt sanitizer test strips. PIC to order test strips. -0.5-
Verification visit required. |