| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the cookline handwash sink to not be provided with paper towels at the time of the inspection.
CDI - PIC restocked paper towel holder. |
|
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 a shelf full of plastic containers of spicy tuna to be stored directly above 2 shelves of RTE sauces in the WIC. REPEAT.
- Observed a large bus bin of raw chicken breast to be stored on a shelf above containers of RTE raw sushi fish in the WIC. REPEAT.
*Points to remain the same due to improvements noted from previous inspection*
CDI - Raw chicken bin moved to lower shelf below all other raw products. Shelves rearranged so that the containers of spicy tuna are no longer stored directly above the RTE sauces in the WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple plastic insert containers and large metal sifters to be stored as clean at the 3 compartment sink and on the clean dish rack adjacent the ice machine to have food debris on their food contact surfaces.
CDI - PIC placed at the dishwasher area to be W/R/S.
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 to be at temperatures of 74-86F and to be cooling in the cookline opentop refrigerator across from the fryers. PIC stated that they have tried to adjust the process since the previous inspection and have staff cooling them down in the WIC but they need them immediately on the line when they open so they are often brought up to the line while still in the cooling process. Observed crab rangoons in the opentop were from approx 11-11:30am as per the PIC and would have missed the first cooling window.
CDI - PIC voluntarily discarded the crab rangoons.
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
|
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 a container of seaweed salad and a container of octopus salad to be in the expo opentop refrigerator at temperatures of 51F and 49F, respectively. PIC stated that they had a busy lunch period and the opentop lid was most likely left open for that time. The items were out of temperature for an unknown amount of time. REPEAT.
CDI - PIC voluntarily discarded both items.
*Facility to be placed onto a RCP for continued cold holding issues throughout the facility*
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
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed insert containers of shrimp tempura, fried stuffed peppers, fried mushrooms, and fried calamari being held on TPHC on the cookline countertops to not be provided with time stamps indicating the start and discard time. REPEAT.
CDI - PIC time stamped all items with the proper start times of 11am. All items are used throughout service for their lunch hours (11:30am-3pm) before being discarded and restocked for their dinner service (4:30pm-10pm). |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a container of crab rangoons to be cooling in the cookline opentop refrigerator and were observed to be at temperatures of 74-86F after 3 hours. Opentop refrigerators are not approved nor designed for rapid cooling, all cooling must be done in shallow containers or sheet pans in the WIC. REPEAT.
CDI - Container of crab rangoons voluntarily discarded for missing first cooling window.
- Observed a container of cooking chicken to be at a temperature of 60F in the cookline lowboy across from the wok. PIC stated that the chicken is cooked at the beginning of lunch (11:30am) and cooled to be used throughout the day. Chicken was observed cooling in a unit that is not designed nor approved for rapid cooling.
CDI - Chicken moved to a sheet pan and placed into the WIC to rapidly cooling in.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed the sanitizer bucket behind the sushi counter to be stored directly on the floor at the time of the inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed a large metal sifter to be heavily damaged with metal fraying in multiple directions and the farm to be cracked in half.
CDI - PIC voluntarily discarded. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed a bin of ginger and a single service yogurt that is used for employee meals as per the PIC to be stored on a middle shelf above/amongst food to be used for consumers.
CDI - Employee food bin moved to lower shelf and labeled. |