| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed the facility continue to struggle with cold holding violations despite being placed on a RCP for cold holding following the previous inspection on 4/9. Management remains the same and although overall improvements were observed there are still items being found out of temperature. 10 day VR to observe corrections during the reinstated RCP visits.
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. |
|
15
|
3
|
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 container of raw shrimp lollipops to be stored directly behind a container of spring mix in the cookline opentop across from the fryers. REPEAT.
- Observed buckets of RTE sauces to be stored on the lower shelf in the WIC directly below numerous containers of raw sushi fish and raw salmon. REPEAT.
CDI - Storage order rearranged.
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 |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 3 mandolin slicers, a meat pounder, and 2 large sifters to be stored as clean throughout the kitchen with visible food debris on their food contact surfaces. REPEAT.
CDI - Dishes moved to the dishwashing 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 . |
|
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 raw mussels to be at a temperature of 49-65F in the opentop across from the wok. Half of the container of mussels were observed to be submerged in water following the thawing process that took place 15 mins prior as per the cookline employee. EHS advised the staff that they must check on water temperatures when thawing under running water to ensure it is below 70F and that raw mussels may not be stored submerged in water. REPEAT.
- Observed containers of spicy scallops and spicy tuna to be at temperatures of 59-64F in the WIC. PIC was unsure and for how long the item was out of temperature for. REPAET.
CDI - Items voluntarily discarded.
*Facility to have RCP reinstated from 4/9 inspection for cold holding as it continues to be an issue despite improving overall*
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed approx 10-15 containers of spicy kani to be date marked for 9/7 or 9/13. Upon questioning, the PIC stated that they are pulled from the freezer and those are the original prep dates on the containers. All items were pulled from the freezer this morning as per the PIC.
CDI - Pulled from freezer dates added to the containers.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles containing a yellow liquid stored on the chem rack at the dishwashing area and the chem rack in the back hallway area to not be labeled as to their contents at the time of the inspection.
CDI - Degreaser bottles labeled. |
|
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 approx 9 trays of raw salmon to be cooling at a rate of <.04 degrees/min in the WIC. Items were cooling down following slicing/prep after the truck delivery at approx 12-12:30pm. All trays were observed to be covered in multiple layers of plastic wrap, not allowing for adequate air flow around the product. REPEAT.
CDI - Plastic wrap removed from raw salmon trays to allow for adequate cooling.
- Observed half a block of cream cheese and 3 trays of yellowtail to be at temperatures of 49-51F in the sushi display case and the sushi lowboy refrigerators. PIC stated that the cream cheese was just prepared as they closed following the lunch period and was prepped to be used for the dinner service when they reopen at 4:30pm. Raw yellowtail was found to be cooling in the sushi lowboys following prep/delivery earlier that day and was observed to be covered in multiple layers of plastic wrap. Both the sushi lowboy and sushi display case are not designed nor approved for rapid cooling. REPEAT.
CDI - All items moved to the WIC and plastic wrap removed from raw yellowtail trays for rapid cooling.
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
|
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 a sheet pan full of approx 20 ROP tuna packages to be thawing in the WIC with the ROP packaging still in tact. 4 packages had finished thawing and the rest were still observed to be in the thawing process. Thawing instructions on the packaging state to remove from packaging.
CDI - 4 thawed ROP packages voluntarily discarded. The remainder that were still in the thawing process were removed from the ROP environment. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 bulk bins of soy sauce and rice to not be labeled as to their contents. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed ingredients and condiments used for the employee family meals made between lunch and dinner service to be stored on a top shelf in the WIC, stored amongst and above food to be used for consumers. REPEAT. |