NC Food Inspector

Risk Factors

Personal Hygiene
Improper Holding
Contamination
Inadequate Cooking
Unsafe Food Source

What do these mean to me? [FDA.gov]

Violations

Code 45: 4-101.19 Nonfood-Contact Surfaces - C GASKET ON SMALL COUNTER TOP REFRIGERATOR HAS A SPLIT. GASKET NEED TO BE REPLACED..
Code 39: 3-304.14 Wiping Cloths, Use Limitation C WET CLOTHS ON WORK TABLE. ALL WET CLOTHS MUST BE KEPT IN SANITIZING SOLUTION.

Previous Inspections

Date	Date	Inspection Type	Violations	Score
3/2016	March 16, 2016	Routine Inspection	2	98.5
Code 45 4-101.19 Nonfood-Contact Surfaces - C GASKET ON SMALL COUNTER TOP REFRIGERATOR HAS A SPLIT. GASKET NEED TO BE REPLACED.. Code 39 3-304.14 Wiping Cloths, Use Limitation C WET CLOTHS ON WORK TABLE. ALL WET CLOTHS MUST BE KEPT IN SANITIZING SOLUTION.
12/2015	December 9, 2015	Routine Inspection	2	98.0
Code 37 3-305.11 Food Storage-Preventing Contamination from the Premises -C DURING THE INSPECTION IT WAS OBSERVED THAT A BLACK BUS PAN USED TO STORE CRAB MEAT WAS ON THE FLOOR. ALL FOOD ITEMS MUST BE STORED 6 INCHES OFF THE FLOOR ON NSF APPROVED SHELVING. Code 54 6-303.11 Intensity-Lighting - C 3 LIGHTS ARE OUT UNDER THE EXHAUST HOOD.. LIGHTS NEED REPLACING UNDER EXHAUST HOOD TO GIVE 50 LUX OF LIGHT WERE FOOD IS BEING PREPARED.
9/2015	September 15, 2015	Routine Inspection	3	98.0
Code 42 4-901.11 Equipment and Utensils, Air-Drying Required - C drying utensils with cloth towel not allowed. all wet utensils must be air dried.. Code 39 â˘3-304.14 Wiping Cloths, Use Limitation - C observed wet wiping cloths on work tables . all wet cloths must be kept in sanitizing solution. Code 54 6-303.11 Intensity-Lighting - C lights under the hood system (3) need to be replaced.
5/2015	May 20, 2015	Verification		Comments
Inspector's Comments verification visit on prep cooler next to handsink. Thermostat was repaired and refrigerator is now properly holding temeprature. Handwash sink at entrance to kitchen was out of soap. soap and papertowels are necessary for proper handwashing - They are PRIORITY FOUNDATION ITEMS THAT SUPPORT THE PRIORITY- HANDWASHING- The single most important thing you can do to prevent the spread of disease! CDI- soap was requested and dispenser was refilled.
5/2015	May 7, 2015	Routine Inspection	7	96.0
Code 37 3-307.11 Miscellaneous Sources of Contamination - C Ice in bar is not covered. Provide a cover for the ice bin. Move water pitchers away from handwash sink at waitstation to prevent contamination , need 18 inches of separation or add splash shield. Code 7 3-301.11 Preventing Contamination from Hands - P,PF Observed bar tender transfering sliced cucumbers and fruit garnishes from container to container. Gloves were not present in the bar area. REMINDER: to bar staff- there shall be no direct hand contact with ready to eat (RTE) food items. A barrier such as gloves , tongs, bakery papers need to be used when slicing or directly touching RTE food items. CDI- discussed " No bare hand rule" contact with bartender. Code 21 \| 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date Marking has improved. In addition, If food is frozen, once it is thawed , add the thaw date to the label to continue tracking the age of the food product , do not hold longer then 7 days in refrigeration then throw it out. Code 20 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Prep cooler next to handsink is running warm at 50F. TCS foods need to be held below 41F. This is a REPEATED VIOLATION- This refrigeration unit was warm last inspection. A switch was reportedly repaired . But it is running warm again. CDI- ALL foods was discarded. Chef called for service on this unit. reset for dinner service with new food but use ice baths in this unit to keep food cold and discard food at end of shift. Do not leave food in this cooler over night. REPAIR OR REPLACE REFRIGERATOR ASAP! Call me within seven days to report corrective action on this refrigerator. Code 45 4-501.11 Good Repair and Proper Adjustment-Equipment - C Glass doors on sushi case refrigerators are cracked and held together with blue tape. equipment shall be in good repair. An order has already been placed to replace these doors. Separate issue: Prep cooler next to handsink is running warm again! Have it repaired or replaced. Service call was made. Code 41 3-304.12 In-Use Utensils, Between-Use Storage - Core; Soiled knives observed on cutting board, knives in standing dirty water, knive in dipper well without circulating water, soiled tongs hanging from oven door. All in-use utensils shall be stored: in food with their handle above the top of the food; on a clean and protected surface; in running water of sufficient velocity to flush particulates to the drain; or in a container of water at least 135 degrees F. CDI- move all knives and tongs to dishmachine area to be washed. Code 46 4-302.14 Sanitizing Solutions, Testing Devices - PF Chlorine test kit was not available at the bar. Had to borrow dish pit test kit. Provide bar with its own chlorine test kit.
2/2015	February 10, 2015	Routine Inspection	7	97.5
Code 42 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Relocate clean bar glassware storage away from customer bar seating area. Or provide plexiglass barrier to prevent contamination. Code 35 3-302.12 Food Storage Containers Identified with Common Name of Food - C Label all working containers of dry goods. Sugar, salt, flour etc. Code 37 3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Bar juice mixes are being stored in the drink ice well. Juice bottles and juice wells need to be stored separately from ice that is used as food, for consumption. 3-307.11 Miscellaneous Sources of Contamination - C Provide a cover for the bar ice well. Ice used as as ingredient needs to be protected from sources of contamination. Code 2 2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P Employee health policy is required. I provided FDA FORM 1B to document employees have been informed by management of employee health policy. Code 53 6-501.113 Storing Maintenance Tools - C Hang up all brooms and dust pans. Do not allow dust pans to come in contact with clean glassware in waitstation area. Code 20 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P One line refrigerator (closest to the office wall) was holding food at 50F. Thermostat was adjusted colder. Refrigerator had recently been set for lunch service , use or discard all food in this cooler after 4 hours. Reset with new pans and new food after 4 hours. Check the food temperartures after lunch, if the thermostat adjusting has not corrected the temperature call for service on this unit. Butter 50F, raw chicken 50F, chopped garlic 50F. Until serviced to maintain temperartures use ice under pans to maintain food temperatures below 41F. Please call phone number below to report the corrective action taken on this refrigeration unit within 7 days of today. Code 21 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Continue to improve on date marking of food containers. Transfer the date mark from the bulk container in the walkin cooler to the working container that has been placed in the line refrigeration. Priority foundation; Improper or no marking observed. Ready to eat, potentially hazardous food kept in the establishment more than 24 hours past opening or preparation shall be date marked using date of prep/ opening as Day 1. Date marking on container should be either a preparation date, or a consume-by date. Establishments may use either a 4 day or 7 day shelf life BASED ON THE ABILITY OF ALL EQUIPMENT IN THE ESTABLIHSMENT TO HOLD FOODS AT 41 DEGREES (F) OF BELOW. We strongly recommend a 4 day self life until person in charge can document a track record of all equipment holding foods at 41 (F) or below. Certain foods, such as cultured milk products, some cheeses, commercially packed deli salads, and some cured or dried meats are exempt from this requirement. Contact your inspector if you have questions about whether a specific item must be date marked as needed.
1/2015	January 23, 2015	Visit		Comments
Inspector's Comments Introduction visit. Provided educational food safety stickers and handwash signs. Discussed the need for Parasite destruction letters of certification for sushi grade fish .Rice is made and discarded every four hour. When using TILT or Time as a Public Health Control as it is now called written procedures need to be on file and provided at the request of the regulatory authoity. Time date the container of rice when it came out of temperature control and when it is to be discarded, Check loading of top of prep coolers, keep raw chicken and raw animal products away from garnishes and other items not being cooked to avoid cross contamination. At least one person on all shifts must be SERVSAFE certified (or other ANSI certification.Provided form 1B -Employee Health Agreement. Have all food handles read , understand, and sign form, keep in personal files. 2009 North Carolina Food Code can be accessed at http://ehs.ncpublichealth.com/rules.htm for codes and future code violations.
12/2014	December 23, 2014	Permit

8 total inspections