| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A) - (P) Person in Charge. PIC shall ensure rules in the NC Food Code for food safety and handling are met. - Pf. Observed several critical violations during the inspection today. Violations observed would be listed below. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manger. PIC shall demonstrate knowledge by being a certified food protection manager. No Certified Food Protection Manager was available. A CFPM shall be available at all times. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method. - P. Observed food employee wash their hands while wearing gloves. CDI: Stopped food employee |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Handwashing Signage. Provide a handwashing sign or poster at each hand sink notifying food employees to wash their hands. No handwashing signage was available at the handwashing sink near the back exit door.
6-301.12 Hand Drying Provision. Provide paper towels or approved alternative for hand drying at each hand sink. - Pf. No paper towels were available at the handwashing sink upfront on the right side in sushi prep area. No paper towels were available at the handwashing sinks in kitchen area. CDI: Paper towels were provided in all areas.
5-205.11 (B) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed several packs of tuna in the handwashing sink upfront thawing out. CDI: All were moved. Handwashing sinks shall be used for handwashing only. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed several food items throughout the establishment in contact wit paper towels or wrapped in paper towels. CDI: Paper towels were removed from all. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the ice machine. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed a large bowl of cheese wonton mix with spicy crab in it that was at 46-48F in the walk in cooler made yesterday tightly wrapped. CDI: Discarded. Discussed cooling methods. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two stacks of raw shell eggs sitting out at 61F. Observed tofu and lettuce in the prep cooler top above 41F due to very hot food being stored here cooling down. Observed lettuce and noodles left sitting out up front above 41F. Observed several TCS foods in the walk in cooler with temperature ranges 43-45F. due to air temperature being at 45F. CDI: Raw shell eggs were moved to the walk in cooler. Other items were moved to the walk in freezer to rapidly cool. Will follow up to check on the walk in cooler by 7/2/2026. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cut cabbage in the walk in cooler that was made in Sunday with no date label. Observed a container of corn and pork that was prepped yesterday morning with no date label at prep cooler. CDI: Date labels provided. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. No time stamp was present for sushi rice held on TPHC. CDI: Time stamp provided. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Togo menus has reminder for consumer advisory present, but dine in menus do not. Provide a reminder statement in the dine in menus. Per discussion with PIC they are planning on edging all the menus. Will verify by 7/10/2026. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed tuna in the handwashing sink upfront thawing out with chemicals hanging over it. Observed hand soap stored directly on a case of seaweed. Observed butane fuel stored directly next to utensils and paper towels upfront. CDI: All chemicals were moved.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a squeeze bottle of soap not labeled upfront. CDI: Label provided. |
|
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 chicken sitting out under clean dishes cooling at 110F. Also, observed chicken wings , fried shrimp, fried sushi, spring rolls, pork dumplings, and shrimp tempera all cooling down in the prep cooler top with temperature ranges of 51-81F. CDI: All moved to the walk in freezer. Chicken that was underneath clean dishes cooled down to 88 in a 1hr 19 mins. Other food items cooled down with a temperature range of 29-53F. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed several pack of raw tuna sitting in the handwashing sink at 43F upfront. When thawing out TCS foods, approved thawing methods such as under refrigeration or thawing underneath 70F or less running water in prep sink shall be used. CDI: Moved to the cooler to cool. |
|
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 several working containers and squeeze bottles not labeled throughout the establishment. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed fly hanging trap over back prep table. Relocate this. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bags of ice on the floor in the walk in freezer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sink and surface solution testing at 0ppm. CDI: Sanitizer bucket remade and tested within effective concentration range. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in a containers of water on cook line in a few areas that all had temperature ranges of 78-81F.
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 handle in contact with raw shrimp and plates with no handles stored in stored in veggies at prep coolers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - Observed pepsi reach in cooler being utilized storing prepped plates of salads. Per manufacturer's label this cooler is only intended for the use of packaged items only. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Water at the 3-compartment sink is only maxing out at 83F on cold water side. Hot water knob is not functioning. Will verify by 7/10/2026.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No sink and surface sanitizer test strips were available upon request. Will verify by 7/10/2026. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Hot water knob to the 3-comp sink is not functioning. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids to the dumpsters were left open. |