| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed cook line employees not washing their hands before donning clean gloves. CDI (corrected during inspection) Employees washed their hands and put on clean gloves. Employees are touching/cooking raw meats and just changing their gloves without a proper hand wash in between. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 Parasite Destruction - P Facility has an undated letter form GD Seafood in Winston Salem for the Sushi fish to show it was frozen for parasite destruction. Recommend getting a new dated letter. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.15 Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. P Observed a half pan of cooked breading crab legs cooling in the 3 door refrigerator from 100F to 96F in 30 minutes. CDI by moving crab legs to the walk-in cooler where they cooled from 96F to 76F in 30 more minutes. Don't cool in stand up coolers or prep coolers, use the walk-in coolers. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. -P Observed the bottom oven turned off and foods at 60F inside the oven. Egg rolls, cheese sticks, crab rangoons and chicken were discarded. Facility does not have a hot hold cabinet and only hot holds on the 3 hot buffets. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Food Display-Preventing Contamination by Consumers - P Observed items on the buffet such as croutons, wasabi, ginger and peanuts not under a sneeze guard. Items are in open bowls and not protected. VR (verification required) to ensure items are protected. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed build up on some shelving, sides of cooking equipment and bottom of coolers. More detailed cleaning needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed bare wood walls under the hibachi/ sushi area. All bare wood needs to be sealed of covered so it is a washable surface. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Observed lights not working in the walk-in freezer and areas in the dry storage area outside this freezer need more light. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 a bus tub 3/4 full of cooked chicken cooling in the walk-in cooler (WIC) at 48F. CDI by splitting the container in half. Don't cool full bus tubs of food as the food may not cool properly and quickly enough. |