|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no record of food service employees training on the employee health policy. Provided a employee health guide with flow chart and a page for employees to sign once trained. Verification of training will occur within 10 days.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
Yes |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written vomit/diarrheal event clean up procedure. Provided example procedure handout and explained. Verification of the written vomit/diarrea clean up plan will occur within 3 days.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed many hand washing signs in the restroom. Provided hand washing signs for each restroom. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a container of cooked eel opened today at 5pm was 44 F in the under-counter prep unit. CDI - PIC stated the eel is received fully cooked and may have sat out for a while before being placed in the unit. The eel was cooled to 40F in the blast chiller. All other food item temped in the unit were below 41F.
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 one container of black bean paste, and miso dressing were not labeled with prep dates. CDI - Discussed labeling requirements on ready-to-eat food. Food items were labeled by the PIC with the correct date. Prep dates for the black bean paste was not known and was voluntarily discarded.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed some raw menu items on the scanned QR menu did not have an asterisk :salmon, scallops, sea bream, toro. Verification of the updated menus will occur within 3 days.
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed the disclosure was missing from the consumer advisory statement. Verification required. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed cleaning supplies were stored above the clean drain board and sanitize compartment of the 3-comp sink. A designated area was provided for the chemicals in the dry storage area and mop sink and relocated |
|
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 an employees preparing food were not wearing hair restrains. Discussed wearing affective hair restraints like hair net, hat, visor, or bandana. |
|