| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC with limited knowledge of food safety and food safety principals. PIC was operating establishment with noticeable backup of plumbing system into food preparing areas of kitchen. CDI - PIC has been asked to close until corrections are made. PIC was instructed on rules pertaining to cold holding of cut cabbage, utensil washing, and cleaning frequency. Instructional materials were given to PIC and a Food Safety Management Systems was discussed. -REPEAT- -1 point-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed PIC washing hands in three compartment sink. CDI - PIC was corrected through instruction. -0 points- |
|
15
|
1.50
|
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 Observed raw chicken stored behind cooked diced chicken in flip top cooler. CDI - Storage order was corrected. -REPEAT- -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two knives stored as clean on knife block with build up of soil and residues. CDI - Knives were taken to three compartment sink to be washed, rinsed, and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up of on ice shoot of drink machine.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food splash, residues, and debris on inner surfaces of microwave. -REPEAT- -3 points- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cut cabbage held on flip top cutting board without temperature control. Cut cabbage had a temperature of 70F. CDI - Cabbage was discarded. -REPEAT- -3 POINTS-
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 . |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for items served raw. Establishment serves sushi consisting of raw salmon and raw tuna. No consumer advisory was provided for individual customer menus or for posted wall menu. Consumer advisory was noted to be missing from menus during previous inspection. A verification was conducted on 8/14/2025 to ensure corrections were made. PIC had new menus printed with a consumer advisory, including a disclosure and reminder, and posted new menu on wall. PIC stated during current inspection that he has recently reprinted menus and did not include consumer advisory on current format. A verification will be conducted by 12/25/2025 to determine if establishment is in compliance. -REPEAT- -1 point- |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
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. Observed ROP tuna thawed under refrigeration without being removed from oxygen free environment. -REPEAT- -1 point- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 prep cart with unlabeled containers of cooking ingredients. Observed large storage bins of ingredients without labels in dry storage area. -REPEAT- -1 point- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach on floor by kitchen entrance. PIC stated that establishment does not have contract with licensed pest control company. -1 point- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 large sack of flour and large sack of sugar stored on floor in dry storage area. -1 point- |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
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 rice paddles stored in container of water with a temperature of 68F. -REPEAT- -1 point- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed sushi rice container stored as clean with water pooling on inner surfaces. -0 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout establishment with deep gouging and heavy discoloration. -REPEAT- -0.5 points- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of food debris, food splash, and residues on shelving, non-food contact surfaces of cooking equipment, hot holding equipment, cold holding equipment, on outer surfaces of rice cookers, and inside reach in coolers and flip top coolers. Observed build up of black residues in gaskets of reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed two floor drains in kitchen backing up with brownish liquid. PIC was trying to use Shop-Vac to remedy issue and clean water from floor. Water flowed out of drains and into kitchen area twice during inspection. PIC has been advised to call licensed plumber to correct issue. -1 point- |
|
55
|
0.50
|
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. Observed heavy black build up, food debris, food splash, and residues on floors and walls in establishment kitchen, prep areas, three compartment sink area, and storage areas.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items of clutter stored on shelving, in storage areas, on prep tables, and under prep surfaces. Discard items not necessary for operation and maintenance. -REPEAT- -0.5 points- |