| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. (Pf)
PIC was unable to give information on final cooking temperatures(steak, shrimp, scallops), hot holding procedures versus TPHC, or cooling procedures. CDI by providing additional educational materials on cooling and the temperature danger zone. Ensure these items are in compliance moving forward to avoid loss of points on future inspection. Call Dana Cavenaugh with questions at 910-253-1721. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
No Certified Food Protection Manager on duty during inspection. PIC has an expired food protection employee certification, a food protection manager certification is required. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 - Parasite Destruction: Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. (Pf)
Shrimp and salmon are listed on the menu as an item that can be ordered undercooked. However, the PIC was unable to find the parasite destruction forms for these items as they have changed distributors. Contact your distributor for parasite destruction forms for these items within 10 days or by 5/22/26 and email them to dana.cavenaugh@brunswickcountync.gov. Do not offer these foods undercooked under a parasite destruction form is received. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf)
Observed tape used as date markers on containers placed on the clean dish rack. This layered tape touched the food contact side of the nestled containers. CDI by PIC removing the tape and moving the containers to be rewashed, rinsed, and sanitized. Additionally, onion skins were found on containers under the prep table. These onions appear to have fallen while prepping another day. CDI by the PIC taking the dish to be rewashed and sanitized. The potato slicer was found on the equipment rack at the back of the kitchen with onion skins dried on the blades. CDI by PIC taking it to be rewash, rinsed, and sanitized.
4-602.11 - Equipment Food-Contact Surfaces and Utensils: Clean the equipment and utensils used with TCS foods as required to avoid contamination. (P)
The sushi roller has plastic wrap with wasabi residue from the previous days use. The PIC states it was last used last night as they do not make a lot of sushi. CDI by the PIC removing the plastic wrap. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. (P)
Upon arrival for inspection, a large batch of chicken was being cooked with some already done cooking and now cooling. After 1.25 hours the chicken was still on the counter cooling around 103F. PIC then moved two large bus trays to the walk in freezer. REHS checked the temperature at the 1.75h mark and found temperatures at 89-93F. At the 2 hour mark, the chicken was measured again found between 68-83F. CDI by disposing. In the future REHS suggests that the chicken is moved to a walk in cooler or freezer more quickly after cooking. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. (P)
(REPEAT) Rice hot holding in the rice cooker were found to be at 122F in both rice cookers between the prep cooler and steam table. PIC states the rice was cooked then placed in the containers around 9:30. CDI by the rice being placed on time as the sushi rice is normally. This batch of rice must be used within 4 hours of cooking or by 1:30PM. A sticky note with prep time was observed by rice cookers after CDI. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. (Pf)
(REPEAT) No disclosure available on menu available at the front counter only a reminder portion. Correct menu within 10 days, by 5/22/26, and email dana.cavenaugh@brunswickcountync.gov with new menu. |
|
27
|
0
|
Food additives: approved & properly used |
Yes |
No
|
No |
3-202.12 - Additives: Food may not contain unapproved food additives. (P)
Observed a non-commercial plastic bottle labeled as "yellow food coloring" on the dry storage rack. The PIC was able to provide another bottle that the food coloring originally came from. REHS recommends keeping this item with the originally labeling. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Cooling Methods: 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)
(REPEAT) Upon arrival for inspection, a large batch of chicken was being cooked. After 1.25 hours the chicken was still on the counter cooling around 103F. PIC then moved two large bus trays to the walk in freezer. REHS checked the temperature at the 1.75h mark and found temperatures at 89-93F. At the 2 hour mark, the chicken was measured again and found to be at 68-83. CDI by disposing. In the future REHS suggests that the chicken is moved to a walk in cooler or freezer more quickly after cooking. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
(REPEAT) Observed two metal bowls nestled together while still wet on the rack above the chicken prep sink. CDI by moving to another shelf to fully air dry. |
|
47
|
0.50
|
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.
(REPEAT) Outside of blender stand has been painted, but the paint is now chipping. REHS recommends sealing the paint so that it does not chip. Shelving rusting in dish and food storage areas. Cookline prep top cooler racks has been painted to be smooth. Shelves in the walk in cooler have chipped paint. Much improvement has been made in this category. Gasket at the sushi prep top cooler is tearing. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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.
Clean food residue from the plastic sheets in the walk in cooler shelves. Wipe down underneath the flattop top for residue. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot-candles(FC) in walk-in refrigeration units and dry storage areas.
(REPEAT) 3 to 7 FC of light in walk in cooler and freezer. Light at the cookline has been improved by changing out to white LED lights. |