| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policy on site at the time of the inspection.
CDI - EHS provided written employee health policy to PIC. To be reviewed during VR.
For more information on employee health policy, 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 - Observed no written procedures on site for the cleanup of vomit and diarrheal events.
CDI - EHS provided written procedures for vomit and diarrhea cleanup events.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed a kitchen employee taking a quick break and then immediately don a pair of gloves to go back to working with food after touching his hat/face/hair.
CDI - EHS intervened and provided education on proper handwashing procedures to the PIC who then informed the employee. Hands washed and gloves changed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a majority of the insert containers, lids, metal bowls, etc. stored as clean on the clean dish rack adjacent the dishwashing area to have stickers/sticker residue on the containers. 10 day VR to observe stickers/sticker residue removed from dishes stored as clean.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed an insert container of crab rangoons that was cooling in the cookline opentop refrigerator at an internal temperature of 75-88 after 3 hours.
CDI - PIC voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw octopus in the sushi bar lowboy, a container of spring mix in the cookline opentop refrigerator, and 2 containers of cooked/RTE crab stored out on the sushi counter at temperatures of 60F, 49F, and 48-53F, respectively. All items were found out of temperature due to them being in and out of use throughout lunch. REPEAT.
CDI - PIC placed all items in the WIC to rapidly cool.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 all items time stamped for proper 4 hour and 6 hour TPHC (sushi rice observed at 121F at the sushi counter rice cooker) but facility was not aware they needed to have written procedures. REPEAT, no increase in severity.
CDI - EHS provided written procedures and filled them out at the time of the inspection with the PIC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 - Observed an insert container of crab rangoons cooling in the cookline opentop refrigerator and it was observed missing the first cooling window. Opentop refrigerators are not designed to cool products down and all cooling should be done on sheet pans/shallow insert containers in the WIC.
CDI - PIC voluntarily discarded.
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 . |
|
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 a majority of the squirt bottles for condiments and oils throughout the kitchen to not be labeled as to their contents. REPEAT. |
|
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. - Observed a pair of tongs in use to scoop spring mix from the expo counter opentop refrigerator to be stored with the handle in direct contact with the food.
CDI - Tongs removed from spring mix. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed the facility reusing plastic single service containers for the octopus/seaweed salads to hold a wide range of items such as raw fish/meats. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the gaskets to the WIC to be covered in an accumulation of black grime. |