| 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 no paper towel at front handsink by sushi bar. -CDI- PIC provided paper towels. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 few foods held past their 7-day shelf life (boy choy 9/28, cooked mushrooms 9/29, miso tamari 9/29, cashew pesto 9/24). Observed sprouts without a date mark. -CDI- PIC voluntarily discarded the items listed above.
-REPEAT-
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
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.
-Observed no written TPHC procedures for sushi rice held on 4-hour TPHC. Observed log book for sushi rice with ‘time-in’ and ‘time-out’ stating 10:30am and 2:30pm, respectively. Observed 4-hour TPHC stamp on sushi rice stating 2-6pm, not aligning with log book times. - EHS provided TPHC procedures to EPIC and assisted PIC with completing them. Ensure 4-hour time starts when rice is removed from temperature control.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
8-201.14 Provide all contents of a HACCP plan as required. -Pf
-Observed HACCP plan onsite for ROP, sous vide, and cook-chill. Observed no log books onsite for monitoring food time/temperatures, as required by HACCP plans (ROP, sous vide, cook-chill). -Obtain and maintain log books for all HACCP plans. -10 day verification visit required-
-Observed incorrect labeling of ROP foods, as required by HACCP plans. Observed all ROP foods without proper label. Refer to HACCP plans for labeling of ROP foods (freeze date, use-by date, etc.)
-Observed ROP escolar held in refrigeration, still within ROP environment. Per HACCP plan, ROP fish must remain frozen before, during, and after ROP process. When thawing ROP fish, cut a hole in ROP bag or remove from ROP environment. -CDI- PIC voluntarily discarded the ROP escolar.
REPEAT |
|
35
|
0
|
Approved thawing methods used |
No |
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 commercial-packaged yellowtail hamachi thawed in WIC, still within ROP environment. Remove ROP fish from reduced-oxygen environment (by cutting open the ROP bag) prior to thawing. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee handling food without wearing a head covering. Ensure all food employees wear hair restraint to prevent contamination. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. -Observed washed avocados with stickers still intact. Ensure stickers are removed during the wash process. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed clean utensils (sushi knives) stored on linen cloth. Do not store clean utensils on linens. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. -Observed all four bathrooms in downstairs dining area with ‘out of order’ signs posted due to plumbing issue. Plumbing issue was actively being repaired during inspection. Ensure restrooms are maintained accessible, clean, and in good repair. |