| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple employee beverages, stored with food or above food in kitchen. CDI remove removed. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple staff wearing gloves and touching soiled surfaces, and then handling food or utensils. EHS coached PIC at length Employees corrected hands washed new gloves dawned |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed employee washing wiping cloth In the hand sink at the sushi station.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observe paper towels, not with front sushi, hand wash sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf observed that the hand sink at the scullery had soap in the dispenser, but the dispenser would not dispense the soap. CDI corrected on site. |
|
15
|
0
|
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.
Observed raw chicken stored above raw fish on speed rack in walk-in cooler. CDI removed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed some sashimi en countertop cold hole cases to be cold, holding at 43 44,45°. CDI removed to cool quickly
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
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed ready to eat sashimi throughout restaurant not Date marked VR for date marketing
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
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. Observed facility, unable to provide written procedures for TPHC for sushi rice. Placed on temporary TPHC VR for written procedures
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf observed menu does not have traditional*beside items, serve braw and the disc disclosure and foot nOTE. However, since all sashimi, raw or undercooked fish is denoted by a blue fish symbol, then only that fish symbol needs to be added to the disclosure and footnote. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf observed MSG, not in its original packaging, but in pint containers that were not labeled.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed multiple products without labels, including, but not limited to oil, a pink cleaning solution, MSG, and tile cleaner PIC TO LABEL |
|
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. Observed Commercially processed ROP fish(SPICY TUNA) Following on speed rack. Printing on bag clearly states removed from packaging before thawing. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 pint containers of MSG not labeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet, wiping claws stored throughout kitchen on Food contact surfaces predominantly cutting boards. PIC coachED |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados with stickers on them and sushi area station. Avocado should have been washed at vegetable prep before coming to sushi. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 scoops and paddles as in use utensils for ice cream and rice, respectively stored in room temperature water that was not flowing. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed facility, reusing, purposing single use food containers. These are containers that food was delivered to the restaurant in. |