| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on the shelf above the blast chiller. Advised to move to a bottom shelf in a dedicated area for employee items. All were moved. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Restroom hand sinks do not have hot water. Increase mixing valve so hot water is provided. |
|
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
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 egg whites stored above ready to eat sauces. Container was moved to the bottom shelf.
Observed raw beef stored over raw seafood in freezer (after prep) and in the 2 door reach-in cooler.
All were rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Dish plate temperature ranged from 153-158F after multiple washed. Hot water at the tap was only 110F. Water heater was set on 125F. Water heater setting was increased to 135F. By end of inspection the water at the tap had already risen to 116F and the dish machine plate temperature hit 160F. |
|
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
Prep unit on the cook line was turned off and all food inside was 55-58F. All food was discarded in this unit except items that had been prepped at 3pm. They had been properly labeled so they were all placed in the blast chiller to rapidly chill. The unit was turned on and ambient air temp hit 38F. All food in the blast chiller was under 40F by end of inspection and then placed back in the unit that is now properly functioning. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
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.
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
There were no written procedures on site. Staff are labeling the rice holder with the date and the start time. The end time of the 4 hours will now be added.
Procedures were filled out during the inspection and staff will retain. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two spray bottles of cleaner and degreaser were not labeled. Staff added labels during the inspection.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored on prep surface. It was moved to an area away from food and equipment. |
|
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 Staff was placing tight lids and plastic wrap on top of containers of food that were cooling from ambient temperature and cooking temperature. They were utilizing the prep unit and a reach-in cooler. All items were moved to the blast chiller and rapidly cooled. Due to intervention, all food remained within the safe cooling window. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Food shall be protected from contamination during preparation. Observed raw meat being cut on one side of the prep table and raw tomatoes being cut on the other side. Cut produce, then clean and sanitize surfaces before cutting raw meat. Preparation was separated during the inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer drying utensils with a towel. Discontinue = allow to air dry. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.14 Except as permitted under G.S. 130A-248(c3), mollusk and crustacea shells shall not be used more than once as serving containers. Discontinue re-using the scallop shells as serving vessels for ceviche. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces shall be constructed of a smooth material. Edges of stone plates and outer portions of stone bowls are rough (designed as such). Discontinue use. Using dried corn and salt as a base for the scallop shells to sit on cannot be used as this is not a cleanable area and is being reused. Multiple customers will be served the same base that may be potentially contaminated. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility did not have a max/min thermometer to ensure proper sanitizing levels are met. Verification required. Obtain within 10 days. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Lighting at sushi prep and rolling station shall be 50 foot candles. There is currently less than 10 available as the lights are turned off during service. |