| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. (P)
In the walk in cooler, which had full shelves, raw steak was found above vegetables. Raw chicken was above a container of cut lemons that were on the floor. Shell eggs were found above a box of unprocessed produce. A small bowl of raw steak was found on the top shelf above sauces. CDI by employee moving all items to correct separation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces: Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf)
[REPEAT] Knives at the prep tables were found soiled with food debris. PIC states they have not prepped anything this morning. A sushi roller at the sushi station was put away as clean, but REHS pointed out avocado smeared. A bowl was found with a piece of onion stuck to inside surface. Large stirring spoons were found hanging off the clean dish rack with residue in the basin. This may happen when spraying dishes and REHS suggests moving the storage location or adding a splash guard. CDI by requiring those utensils to be thoroughly rewashed, rinsed, and sanitized. At the end of the day, take all utensils to be rewashed and sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. (P)
Found ranch made with milk stored on the front cash register counter outside of cold holding at 61F. Employee states she took it from a cooler 30 minutes prior so that they do not have to run to the back to get ranch. CDI by placing the ranch back into the cooler to properly cold hold. TPHC may be used in the future for these items if a monitoring procedure is put into place. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf)
Found kani prepped two days prior per PIC in the sushi worktop cooler. Fried onions were found in the salad cooler that are made in house two days prior per PIC. CDI to adding a label to these items. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Disclosure shall identify the animal-derived food by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (Pf)
PIC states they offer steak items on the menu undercooked, but there was no asterisk besides these items on the menu. Add stars to all items offered undercooked to link to existing consumer advisory notice. Correct this within 10 days or by 3/13/26 and contact Dana Cavenaugh at dana.cavenaugh@brunswickcountync.gov to review. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Dry spices at cookline do not have a label. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Found containers of salad and prepped produce on the floor of the walk in cooler. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
[REPEAT] Some small and large bowls were found stacked and nested together while still wet after having been stacked away as cleaned after being washed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 - Single-Service and Single-Use Articles, Use Limitation: Single-use and single-service articles may not be reused.
A siracha bottle was used to hold soap at a hand sink. REHS recommends discarding this bottle and using an unused bottle.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
Straws were found outside of a bag and in a cup without a cover to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
Observed rust on the chemical storage rack near back door [REPEAT]. Bottom shelf of the rack behind the cookline is rusty. Repair these to no longer have rust. Gasket of the cookline prep top cooler has split |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
[REPEAT] Detail clean food residue and grease from tight places of hibachi tables. Clean accumulated grease residue from sides of fryer. Clean grease residue build-up from table frame and wheels under grill and from wheels of fryer. Clean dripped greasy residue from lower shelf surface of prep table to left of the prep top cooler. Detail clean residue build-up from lower shelf of the utensil storage shelving. Wipe the walls behind shelving of the walk in cooler. Wipe down the flip top surface of the cookline prep top cooler. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
Middle dumpster is missing the drain plug. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
[REPEAT] Repair HVAC vents in kitchen to have no rust. Replace water damaged ceiling tiles in kitchen. Recaulk the seafood and vegetable prep sinks to the wall.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
(REPEAT) Clean splattered and dripped food debris and grease residue from wall surface behind and floor surface under cookline. Clean splattered food residue from ceiling tiles in kitchen.
6-101.11 - Surface Characteristics: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Some baseboards have been added under the vegetable and seafood prep sinks that is not secured to the wall. REHS recommends caulking. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles (FC) 30 inches above floor surface in walk in coolers.
Found the light intensity to be 3FC in the walk in cooler. |