| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed fish stored over uncooked potatoes in the reach in cooler (cookline). CDI - PIC relocated the potatoes to prevent cross contamination. All other storage order in all units were good.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed a used single use glove on the sushi cutting board. CDI - PIC discarded, discussion with the PIC and stated that single use gloves are one use only.
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 |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one plate at the stored as clean with food debris. CDI - PIC placed in dish area to be rewashed.
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed the slicer with dry food debris. Clean and sanitize this after every use to prevent cross contamination. CDI - PIC rewashed.
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 .
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
|
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 cooked beef in the small flip top cooler at hibachi station above 41F. PIC stated this was taken out of the walk in freezer yesterday. CDI - PIC voluntarily discarded beef, All other TCS foods were below 41F in the unit. Kept at half demerits, if non-compliance is continued full demerits will be deducted at the next inspection.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked in house meats stored in the walk in freezer on the day of prep but no dates are on the packaging. Explained to the PIC all TCS ready to eat foods once prepared and kept for longer than 24 hours shall have a date. Explained that cooked meats in the walk in freezer need to be date marked with the date prepared (day 1) and then date (day 2)when removed from the walk in freezer, this is adequately count the number of days, not to exceed 7 days. This will leave the facility 5 days to use the food after it is removed from the freezer. CDI - PIC date marked cooked frozen meats.
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 . |
|
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 yellow liquid in an unlabeled spray bottle at the dishmachine area. CDI - PIC properly labeled to prevent misuse. |
|
37
|
1
|
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 turmeric in a Montreal seasoning container. CDI - PIC discarded the ingredient and explained the importance of food identification for all employees and possible allergen concerns. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ginger and wasabi at the sushi not protected and not under the sneeze shield. CDI - PIC relocated to under the sneeze shield. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop at the drink station with the handle in the ice. CDI - PIC removed the ice scoop and properly stored to prevent contamination. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed beverage cups wet stacked at the beverage station. Allow to air dry prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 2 door flip top cooler at the cookline leaking. Repair unit. |