A98.5
NEW ZEALAND CAFE
1717 SARDIS RD N, Charlotte, NC 28270
Restaurant · NC permit/State ID 2060014861
Latest gradeA (98.5)
Last inspectedJul 13, 2026
Inspections on record42
On record sinceSep 26, 2013
Score history
Jun 27, 2014Higher is betterJul 13, 2026
Inspections & violations
Jul 13, 2026 A 98.5 · 4 violations
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 lettuce cooling in prep unit. CDI. PIC removed to the WI cooler, indicating it was made this morning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of spices in the food prep area without label.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being held in a hot holding unit of fried rice in which spoon handle was resting on rice. CDI: PIC removed spoon from fried rice.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks in same place as customer food in the kitchen area. Repeat
Feb 17, 2026 A 97 · 6 violations
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed items held on time without time stamps on them. CDI. PIC placed time on them.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies in the kitchen area.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while prepping food.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed where sushi boats are stored and in RI units.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in female restroom.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food milk in same place as customer food in the WI cooler. Repeat
Sep 8, 2025 A 95.5 · 8 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork stored directly above salmon. CDI. PIC changed the storage.
****IMPROVEMENT FROM LAST TIME.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED active dish washing with sanitizer at 0ppm chlorine. Unit is placed out of service and facility will be using single use items until unit is repaired. Will be back within 3 days to check on the unit.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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).
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) . OBSERVED items in the WI cooler without dates. CDI. PIC date marked. Repeat
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a deep plastic container of noodles mostly covered by a lid cooling in WIC at a rate insufficient to reach cooling parameters. CDI. PIC removed the cover.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in the prep sink without running water. CDI. PIC ran water on it.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored directly on the floor in the prep area. CDI. PIC removed
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in same place as customer food in the WI cooler.
Apr 30, 2025 A 95.5 · 4 violations
Inspector comments: Facility uses additive “tomato color” for their chicken skewers. It is unable to be determined at this time if it is an approved product. Facility should either provide us more product info or discontinue use.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw beef being stored in prep flip top cooler behind a container of ready to eat crab filled roll ups. CDI: PIC re-arranged items to proper storage order. REPEAT.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken skewers being stored behind a container of raw shrimp in reach in prep cooler. CDI: PIC re-arranged items to proper storage order.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee enter walk in cooler with gloved hands to retrieve food items and return to kitchen and attempt to handle food with same contaminated gloves. CDI: Employee discarded gloves, washed hands and donned new gloves before handling food.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed an open package of pork dumplings being stored at 53F on top of containers of other food items in prep flip top cooler at cook line. CDI: Employee stated package was opened approximately 30 minutes prior. Dumplings were placed in walk in cooler to rapidly cool. REPEAT.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed a container of ready to eat eel in sushi reach in cooler missing a date mark. PIC stated eel was prepared yesterday. CDI: PIC date marked eel.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of single use to go containers being stored outside of their original packaging right side up on prep shelf. CDI: PIC inverted containers to protect against contamination.
Feb 25, 2025 A 91 · 9 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed server placing chopped green onions in soup bowl with bare hands before attempting to serve soup to customer. CDI: Green onions were discarded by server.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of raw smoked salmon and raw salmon being stored on shelf in prep reach in cooler above containers of ready to eat sauces and containers of spicy crab salad. Also observed one raw shrimp in a container of cooked chicken in prep flip top cooler at cook line. CDI: PIC re-arranged items to proper storage order and discarded container of cooked chicken.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed grilled chicken being held at 99F in counter top hot holding unit next to grill. PIC stated chicken had been fully cooked one hour prior. CDI: PIC re-heated chicken to 172F before returning to hot holding unit.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of raw shrimp being held in prep flip top cooler at 55F. CDI: PIC stated shrimp was prepared 30 minutes prior. PIC placed shrimp in WIF to rapidly cool. REPEAT.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a package of tuna thawing in reach in cooler at sushi station still in reduced oxygen packaging. CDI: PIC cut open package to remove tuna from reduced oxygen environment.
#37 · Food properly labeled: original container −2
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of sauces and dressings being held at sushi station and in prep reach in cooler all unlabeled. Label all working containers of food. REPEAT.
#40 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food at cook line without a head covering. CDI: Employee donned a hat.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being held in a hot holding unit of fried rice in which spoon handle was resting on rice. CDI: PIC removed spoon from fried rice.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-303.11 Provide required lighting intensity. Observed .10 foot candles of lighting 30 inches above the floor in walk in cooler. Provide lighting of at least 10 foot candles 30 inches above the floor in walk in cooler. REPEAT.
Oct 28, 2024 A 96 · 7 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container and a bag of unwashed potatoes being stored on top shelf of WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed an open package of pork dumplings being held in prep reach in cooler at 43F. CDI: PIC voluntarily discarded dumplings. REPEAT. Points reduced to half due to significant improvement since previous inspection.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed containers of shrimp and spicy crab meat being held in sushi cold well without date marks. CDI: PIC date marked items as they were prepared yesterday. REPEAT. Points not escalated due to multiple violations on previous report.
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of various sauces and oils with no labels at sushi station. CDI: PIC labeled bottles. REPEAT.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a large container of flour in which scoop handle was half buried in flour. CDI: PIC removed napkins-positioned scoop handle to be above the food.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored outside of their original packaging right side up on shelves of prep counter. CDI: PIC inverted to go containers to protect against contamination.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Observed .08 foot candles of lighting 30 inches above the floor in walk in cooler. Provide lighting of at least 10 foot candles 30 inches above the floor in walk in cooler.
Jun 6, 2024 A 94.5 · 7 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed most items being stored in sushi display cooler being held above 41F. See temp chart. CDI: PIC stated cooler was turned on approx. 1 hour prior and items were placed in at same time. Items were moved to WIF to rapidly cool before placing back in sushi display case. REPEAT.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of fried chicken with no date mark being stored in long prep flip top cooler next to grill. CDI: PIC stated chicken was prepared last night and placed date mark on container.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of salmon skin being stored in sushi prep reach in cooler date marked 5/30, 1 day past its expiration. CDI: Salmon skin was discarded.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed crab sticks being held in prep RI cooler on TPHC, however crab sticks were not listed on TPHC written procedures. CDI: Crab sticks were placed on written procedures.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a deep plastic container of noodles mostly covered by a lid cooling in WIC at a rate insufficient to reach cooling parameters. Also observed a container of cut lettuce cooling in salad prep flip top cooler and not drop in temperature after 30 minutes. CDI: PIC divided noodles into two separate metal containers and placed in WIF uncovered to rapidly cool. A large bag of ice was placed on top of cut lettuce to ensure rapid cooling.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna, yellowtail and tilapia fully thawed still in their reduced oxygen packaging in sushi reach in cooler. CDI: PIC cut open packaging.
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one working container of honey being stored on dry storage shelf without a label. CDI: PIC labeled bottle.
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving above prep cooler in front of grill used to store clean plates and single service articles. Clean as needed. REPEAT.
Feb 5, 2024 A 95.5 · 5 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several single serve shrimp sauce containers at 49F in flip top cooler. Sauce was observed over stacked, all sauces below fill line were observed at 41F. CDI-PIC placed sauces back in walk in cooler for rapid cooling since sauces were removed from cooler an hour prior. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on counter tops and buckets.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at fish cutting prep top with cuts and staining. Observed cutting board being used for cutting chicken with cuts and staining. -REPEAT-
4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler and gasket on left door of grill prep cooler damaged. Have replaced. -REPEAT-
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving used for various shelving areas such as walk in cooler shelving, dry storage shelving, and clean glass ware shelving.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on shelving throughout facility particularly in dry storage area and some areas of the walk in cooler as well as food debris on gaskets in all cold units. -REPEAT
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceiling tiles and some walls in facility, particularly near grill area. -REPEAT
Sep 25, 2023 A 93 · 11 violations
#13 · Food in good condition, safe & unadulterated −1
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed “white fish” used for Rainbow roll and sushi combo and “white tuna” used for double taster roll on the menu. PIC stated both items are escolar. VERIFICATION REQUIRED
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed roe stored over spicy crab mixture in prep cooler. CDI: Items reorganized. REPEAT VIOLATION Significant improvement of storage order from previous inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles cooling in walk in cooler at a rate of 0F/min. CDI: Product was placed into a larger container and moved to the walk in freezer for cooling.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding below 135F at grill line in warmer. CDI: Chicken was rapidly reheated to over 165F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix in prep top cooler above 41F. CDI: Ice was added to lettuce and it was below 41F by end of inspection. PIC stated that they had just removed it from the bag at 1030am while prepping. Observed lettuce for garnish held out at room temperature. CDI: Product placed permanently on TPHC. TPHC procedures filled out during inspection. REPEAT VIOLATION Significant improvements from previous inspection with regards to cold holding.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for sushi station where all items in the clear door sushi cooler and rice are held on TPHC. CDI: TPHC procedures filled out during inspection today.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on sushi menu for the following items: masago, shrimp tempura roll, tiger roll, spicy eel with crunch roll, snow crab and shrimp roll, and spicy shrimp roll. VERIFICATION REQUIRED
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 noodles cooling in a deep, covered, plastic bin in the walk in cooler. CDI: Product moved to a larger bin, left uncovered and moved to the walk in freezer. Observed spicy tuna cooling in table top cooler at sushi station. CDI: Product moved to the walk in freezer to continue to cool. REPEAT VIOLATION
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at fish cutting prep top with cuts and staining. Observed cutting board being used for cutting chicken with cuts and staining.
4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler and gasket on left door of grill prep cooler damaged. Have replaced.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster ovens used for eel at sushi station and in the main kitchen are for “Household Use Only”. Replace with commercial equipment.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on shelving throughout facility particularly in dry storage area and some areas of the walk in cooler.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceiling tiles and some walls in facility, particularly near grill area.
Jun 16, 2023 A 95 · 8 violations
Inspector comments: Observed recently placed cooling items in WIC either without date marking (rewrapped cream cheese blocks, tempura rolls) or with a date mark for previous dates (6/13 for cooked chicken). Per conversation with the PIC, the expectation is that these items were expected to be used within 24 hours (in the case of the tempura rolls), associated with a properly date marked item that was also cooling (cream cheese blocks used to make cream cheese mix), or an improper date placement by a separate food employee (cooked chicken).
Facility has described a system in which items are date marked at the end of the day, presuming they are not fully used and are intended to be utilized for additional days or (as in the case of the cream cheese mix) are intended at time of preparation to last for longer than 24 hours.
Under the described system, all TCS food items were observed as having been properly date marked.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wait staff employee briefly rinsing wiping cloth in handsink at start of inspection. CDI - EHS review handsink and handwashing expectations with PIC. No other handsink or handwashing violations were observed at time of inspection.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) small cartons of quail eggs stored above one bag of unwashed jalapeños in WIC. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of cut avocados stored below jalapeños in WIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed double stack containers of calamari rings in grill side line freezer.
CDI - Overfilled calamari was disposed of by EHS and bowl was removed from line freezer. Storage order of WIC was reorganized to prevent potential contamination. EHS observed in place storage order chart on WIC door and reviewed storage order expectations with PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items in grill side prep top and lower unit storage above 41F, ranging from 48F to 50F. Ambient temperature of the unit was observed at approximately 47F. PIC observed cutting board propping prep top unit lid open. PIC calibrated unit and removed cutting board to ensure proper closure of unit lid.
Observed overfilled calamari rings in grill side freezer line at 47F. All other items within the line freezer were observed at or below 41F.
All out of temperature TCS foods, other than packaged, previously frozen goods, were voluntarily disposed of by PIC. Frozen items (gyoza) were rotated to properly calibrated cold holding equipment.
EHS observed final ambient temperature within prep top as 41F, and prep unit underside at 44F. A verification will occur no later than 06/19/2023.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sushi rice at sushi station with a marked time of 11:00 - 3:00 at 3:30 p.m. CDI - PIC voluntarily disposed of sushi rice at and replaced it with readily available, freshly cooked rice.
Note: all other TPHC procedures (smelt roe, cheese ravioli, and shrimp tempura) were observed properly being maintained.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 one (1) large bowl of cream cheese filling, and the associated block bin of cream cheese, cooling in WIC while wrapped and covered. Cooling rate of observed items was seen as insufficient when observed. CDI - Items were rotated to the walk in freezer to improve cooling rate. Other cooling items were observed properly cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of raw shrimp in grill prep unit stored in direct contact with ice. Raw proteins and fish are not to be store in direct contact with ice or water, with the exception of ice that they were initially delivered with; utilize separated containers and/or food safe packaging to prevent direct contact with ice or water.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (clam shell packaging and to go lids) stored with exposed food contact surfaces. CDI - Single Service articles were reoriented to prevent potential contamination.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately three (3) flattened cardboard boxes beneath grill line. Dispose of soiled cardboard.
Note: At time of inspection, no cardboard sheets were observed being utilized as slip proof flooring; observed cardboard is being viewed as a trash storage issue, as opposed to improper equipment.
Feb 17, 2023 A 96 · 8 violations
Inspector comments: EHS arrived for inspection at approximately 10:10 a.m. Upon arrival, EHS observed no onsite personnel engaged in food prep. EHS circled premises and observed proper storage of trash and maintenance of facility dumpster. Prior to staff arrival, EHS reviewed to go menu posted at facility entrance to review consumer advisory. EHS entered facility at time of morning staff arrival, at approximately 10:35.
EHS observed effective usage of time labels for established TPHC procedures, including sushi rice and smelt roe bowls. EHS also observed fried shrimp and cheese ravioli placed at a warming tray at approximately 12:15, with a permanent TPHC label that stated items were held from 11:00 a.m. to 3 p.m. and 3 p.m. to 7 p.m. Conversation with the PIC revealed that these items were continuously cooked and placed throughout hours of operation as needed. EHS elaborated that should this be done, the expectation will be that items are properly labeled for their time of preparation and disposal, cooked for immediate service to customers, or that they will be disposed of by 3 p.m., due to existing labeling, despite potentially having been prepared fewer than four hours prior.
EHS observed presence of pink, powdered additive within the sushi prep area. Conversation with the PIC elaborated that this additive is ‘Cod Powder’, or powdered fish extract. Based on ingredients listing, as seen on packaging of unopened additive provided by PIC, item is to be kept refrigerated, and is an approved additive.
#2 · Certified Food Protection Manager
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired ServSafe certification (expired 09/18/2013). PIC demonstrated knowledge via questions answered throughout the inspection.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed three (3) boxes of thawing scallops stored above ready to eat vegetables, including cut and washed cucumber, in the WIC. CDI - Scallops were rotated to proper storage shelving (adjacent to shrimp) in the WIC to complete thawing. REPEAT.
No escalation in point deduction due to noted improvement in WIC and Walk in freezer storage order.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one (1) bin of cooked noodles and one (1) bin of open fried chicken within the WIC cooler without date marks. PIC stated that these items had been prepared the previous evening and were placed in the WIC to cool. When temped, both items were observed at proper cold holding temperatures. CDI - Date marks were affixed to chicken and noodles. REPEAT.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) spray bottles of sanitizer stored at hallway storage rack with no labeling. PIC stated that these spray bottles were place to allow for tables to be wiped down after guests depart. CDI - Bottles were labeled by EHS.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately seventeen (17) ROP packages of tuna being thawed in the sushi prep top. All tuna packages were observed as having been at or below cold holding temperature, but had not been removed from their reduced oxygen environment. CDI - EHS demonstrated means of removing ROP fish from reduced oxygen environment by cutting a slit into an ROP package. PIC delegated removal of fish from packaging to food employees.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed various cardboard boxes stored throughout the hallway, including approximately four (4) stored directly on the ground. PIC elaborated that these items were to be used as carrying cases for to go orders.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed flattened cardboard sheets at ware washing and grill area flooring. Additional conversation with PIC has elaborated that these items are not litter, and are instead being used as non slip flooring. Replace cardboard at flooring throughout the kitchen with non absorbent, non slip material, such as plastic matting.
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
Repeat violation
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in female restroom. REPEAT.
No escalation in point deduction due to attempted improvement in female restroom trash storage (use of plastic trash bags within waste bin)
Nov 8, 2022 A 96.5 · 8 violations
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed prepared bin of marinated chicken skewers stored above soybeans in walk in freezer. CDI - Chicken skewers were rotated to WIC in proper storage area for raw poultry. EHS provided PIC with WIC storage order guide. REPEAT.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed wontons in walk in freezer with no cover or wrappings.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed cucumber stored above washed and cut onions in the WIC.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk in WIC without effective date mark. PIC verified that milk had been opened within the previous 24 hours. CDI - Correct date mark was added to the milk.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed one (2) cooling food item (sliced tuna in sushi prep unit underside and spicy octopus salad in sushi side freezer line) cooling wrapped with plastic wrap and covered with a lid, respectively. CDI - Food wrap was removed from sliced tuna and spicy octopus was rotated to the WIC for corrective cooling. EHS provided PIC with one step cooling chart for prepared TCS food items. REPEAT.
No escalation in point deduction due to noted improvement in cooling methods from previous inspections.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) wiping cloths stored on kitchen area prep top. Prepared bucket of sanitizer being used to hold in use wiping cloths was observed as being under necessary ppm concentration. CDI - Newly concentrated bucket of sanitizer was prepared by PIC and icing cloths were placed into the bucket. REPEAT.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket for in use wiping cloths stored directly on the floor beneath 3 compartment sink. CDI - Sanitizer bucket was elevated to prevent potential contamination.
#45 · Single-use & single-service articles: properly stored & used −0.5
Repeat violation
4-502.13 Single-use and single-service articles cannot be reused. Observed cut strips of cucumber in WIC stored in rinsed container octopus. REPEAT.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed five (5) stacks of single service to go containers with exposed food contact surfaces throughout the kitchen area at time of inspection. CDI - single service containers were inverted to prevent potential contamination.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed out of service fryer stored in kitchen area. PIC elaborated that the fryer had been replaced with a newer, comparable model at the fryer area. Store redundant fryer clean and marked as not in use, or remove from kitchen area.
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
Repeat violation
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in female restroom. REPEAT.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed two (2) flattened cardboard boxes throughout kitchen area (one at ware washing area, one at grill side area) stored directly on the floor. Observed approximately twenty (20) card board boxes stored in hallway adjacent to the kitchen area.
Sep 6, 2022 A 98 · 7 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed cooling bowl of shrimp stored above unwashed produce within the WIC. CDI - PIC rotated shrimp into the walk in freezer in an effective location to cool effectively and prevent potential contamination.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shrimp in an open container and shrimp in a container covered in plastic wrap stored at the grill side prep unit underside at 43F and 50F, respectively. PIC stated that these items most likely heated up due to the door being opened continuously during lunch time food prep. Door was closed and temperature was recorded approximately 20 minutes later, with no recorded decreases in temperature. CDI - Shrimp were rotated back to the walk in freezer for effective cooling, before being moved to service. REPEAT
No escalation in point deduction due to noted improvement from previous inspection.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
Observed multiple TCS food items, including shrimp in WIC and Salmon in kitchen area prep unit underside, stored for cooling while covered with plastic wrap. CDI - Proper cooling was discussed with the PIC and plastic wrap was removed from cooling foods during their additional cooling periods. REPEAT
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of (tempura flakes, spice shakers) spices throughout the kitchen area. CDI - PIC and EHS discussed proper labeling of working containers.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on kitchen area prep top. CDI - Wiping cloth was moved to prepared bucket of concentrated sanitizer.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-502.13 Single-use and single-service articles cannot be reused. Observed single service plastic containers at the ware washing area drying from recent cleaning. PIC elaborated that these items were cleaned to be reused for food storage. Observed spicy mayo stored in previously used bottle of Kewpie mayo. CDI - Single Service artilces are not to be reused. Proper usage and disposal of single service articles was discussed with PIC.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in female restroom.
Jun 21, 2022 A 97.5 · 4 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed wrapped chicken, beef, and salmon stored in reach in freezer that is used as cooler. All other items reading below 41F. Ambient temperature of unit reading 35F. PIC states cooler is left open during service and thinks that is how food warmed up. CDI - Ice was added to items to rapidly cool them. - REPEAT - 1.5 -
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed noodles cooling tightly covered in walk in cooler at 74F. CDI - Item uncovered to allow rapid cooling. All other cooling good. - 0 -
#43 · In-use utensils: properly stored −1
Corrected during inspectionRepeat violation
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of tongs stored inside of lettuce in prep top. CDI - Tongs removed. - REPEAT - 1 -
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl used as scoop stored inside of tempura batter. CDI - Scoop removed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19 Nonfood-Contact Surfaces (C) Observed dish employee standing on cardboard piece. Cardboard cannot be used as flooring. Replace with non absorbent material - such as a rubber mat. - 0 -
Feb 9, 2022 A 96.5 · 5 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available in facility. CDI - PIC was emailed all 2017 food code documents. - 0 -
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing wiping cloth in hand sink. CDI - EHS discussed only using hand sink for hand washing with PIC. - 1 -
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bowl of raw tuna stored above cucumbers and carrots in walk in cooler. CDI - Storage order rearranged. -1.5-
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of shrimp stored inside of sushi cooler reading 50F. All other items in unit reading 34F. Ambient temperature of unit reading 26F. PIC stated items were out for service. CDI - Items placed in prep unit to rapidly cool. - 0 -
#43 · In-use utensils: properly stored −1
Corrected during inspectionRepeat violation
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice scoop stored inside of rice warmer with handle contacting food items. CDI - Scoop removed. - REPEAT - 1 -
Sep 27, 2021 A 97 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine reading 10ppm chlorine. CDI - PIC primed machine. Machine now reading at least 50ppm chlorine sanitizer. - 0 -
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pot of grilled chicken hot holding between 100F and 110F. CDI - PIC heated chicken up on grill top. Items reached at least 165F or above before being placed back into hot holding. - 1.5 -
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 noodles cooling tightly covered in walk in cooler. CDI - Items we’re uncovered to allow proper air flow for cooling. - 0.5 -
#41 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat violation
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop without handle stored inside of tempura batter. Observed scoop stored in cornstarch bin with handle touching food items. CDI - Scoops removed. - REPEAT - 0.5 -
#43 · Single-use and single-service articles; properly stored and used −0.5
Corrected during inspection
4-502.13 Single-use and single-service articles may not be reused. Observed single use, plastic spoon being used inside of tofu at prep top. CDI - Plastic soon removed and replaced with metal spoon. - 0.5 -
#54 · Meets ventilation and lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and headphones stored on shelves above facility food items. CDI - PIC moved items to designated area. - 0 -
Jun 10, 2021 A 94 · 6 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drink on top of the white freezer near the cookline. CDI-The drink was moved to the correct location.
#6 · Hands clean and properly washed −2
Corrected during inspectionRepeat violation
2-301.15 Where to Wash - PF
Observed employee washing hands in the 3-compartment sink. CDI-Discussed with manager that the hand sink should be used instead of the 3-compartment sink. Employee washed hands. REPEAT.
*Points kept the same today due to improvement on hand washing. However full points will be taken, if a hand washing violation is seen during the next inspection.
#8 · Handwashing sinks, supplied and accessible −2
Corrected during inspectionRepeat violation
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed the push cart holding a rice cooker blocking the hand sink. CDI-The push cart was moved to allow access to the sink. REPEAT.
Observed rice lid sitting in the sushi hand sink. CDI-The lid was moved.
#20 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed food items holding above 41F in the sushi cooler box. CDI-The food items were discarded. It was found that the food items had been placed into the cooler before the unit was fully turned on and ready for use. REPEAT.
#39 · Wiping cloths: properly used and stored −0.5
Repeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet cloths on the prep counters not in use. Discussed having the cloths placed into sanitizer buckets or put into laundry when not in use. Also discussed that a clean, dry cloth can be used and kept on the counter. REPEAT.
#41 · In-use utensils: properly stored
Corrected during inspection
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed scoop handles stored directly in the rice and flour containers. Also observed a plastic cup with no handle sitting in the vinegar container. CDI-The scoop handles were moved out of the containers and the cup was removed.
Mar 5, 2021 A 93 · 13 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Observed employee washing hands with gloves. CDI-Instructed employee to removed gloves.
Observed employee rinse hands in 3-compartment sink. CDI-Instructed to wash hands in hand sink.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed several employees not washing hands. CDI-Spoke with the manager on proper handwashing.
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed handsink being blocked by push cart holding rice. CDI-The push cart was moved.
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken hot holding below 135F. CDI-The chicken was reheated on the stove.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed noodles and cabbage out on the counter above 41F CDI-The two items were moved to the walk in cooler.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 cooked cabbage cooling tightly covered in the cook line flip top cooler. CDI-The cabbage was uncovered and moved to the walk in cooler.
#33 · Approved thawing methods used
Corrected during inspection
3-501.13 Use approved thawing methods.
Observed food product thawing on prep counters throughout the facility. CDI-All items were moved to the walk in cooler to finish thawing.
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed unlabeled squeeze bottles of food product. CDI-All bottles were properly labeled.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed food stored on the ground in the walk in cooler and freezer. CDI-The food product was placed onto shelving.
Observed employee standing on shelving where food product is stored. CDI-Discussed with manager that employees should use the step ladder instead of the shelf to reach out of reach locations.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths on prep counters not in use. Have placed into sanitizer buckets when not in use.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Repeat violation
4-501.11 Maintain equipment in good repair.
Observed burned out lighting in the hoodvents. Have replaced. REPEAT.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed employee hair on several different shelves. Also observed cleaning needed to the hoodvents, and around the cookline. Have cleaned.
#53 · Physical facilities installed, maintained and clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the floors and walls of the facility. More organization to help keep facility clean is needed.
#54 · Meets ventilation and lighting requirements; designated areas used −1
Corrected during inspectionRepeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed two employee purses and jacket stored along with food product in the dry storage area. CDI-The items were removed. REPEAT.
Aug 3, 2020 A 95.5 · 6 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
6-301.11 Hand washing Cleanser, Availability - PF - Observed no soap available in women's restroom. CDI, soap provided.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed sushi rice prepared this morning and did not have correct time of preparation as required by TPHC procedures and sushi rice leftover from prior day according to staff. CDI, sushi rice voluntarily discarded by PIC. Repeat.
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed a spray bottle of cleaning agent not labeled. CDI, PIC labeled bottle.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed ceiling light out and light out under ventilation hood system.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal food stored over consumer food in reach in cooler. Observed personal bag stored over dry food storage on rack leading towards WIC.
Dec 2, 2019 A 96 · 5 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Sink blocked by cart. CDI- Cart moved.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed crab meat and lettuce holding above 41F (see chart). CDI- Placed on TPHC.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Sushi rice from yesterday not discarded at end of 4 hour hold time. CDI- Discarded.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Sesame seed container not labeled.
#41 · In-use utensils: properly stored −0.5
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Scoop with handle buried in flour.
Sep 3, 2019 A 95.5 · 7 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw salmon removed from commercial packaging and stored over egg noodles. Observed unwashed peppers stored over cream cheese in walk in cooler and raw beef removed from commercial packaging and stored over cooked, RTE foods in walk in freezer. CDI, foods relocated for proper storage.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed food employee not properly washing, rinsing and sanitizing equipment properly when manually warewashing utensil at 3 compartment sink. Employee did not sanitize equipment after scrubbing utensil with degent. CDI by instruction on proper use of 3 compartment sink and knife relocated to be washed at dish machine.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
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 recently prepared cut tomatoe cooling in prep cooler. CDI, cover partially removed and tomatoe relocated to walk in cooler to rapidly cool. Improvement made since previous inspection.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep sink and waist of food employee.
#43 · Single-use and single-service articles; properly stored and used
4-502.13 Single-use and single-service articles may not be reused. Observed single-service containers such as misago containers being washed and reused for food storage according to PIC. Ensure cleanable multiuse equipment used.
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris/particles accumulating on shelving at fryer prep area. General cleaning required.
#54 · Meets ventilation and lighting requirements; designated areas used
6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee bags and cell phone stored over supplies on storage rack.
Jun 18, 2019 A 92.5 · 7 violations
#6 · Hands clean and properly washed −2
Corrected during inspectionRepeat violation
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.14 Wash hands after activities that contaminate them. -P
Employee observed placing hair net then proceeding to touch clean equipment in the kitchen without first washing hands. Observed few employees not washing hands long enough and using bare hands to turn off faucet. Repeat. CDI. Instructed employees to rewash hands. Employees rewashed hands correctly. Informed the PIC to retrain staff on handwash procedures to obtain future compliance.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed lo mien cooling from 76F at 1:54pm to 74F at 2:27pm achieving a cooling rate of .06F/min (need .54F/min to effectively meet parameter). Observed chopped lettuce for salad cooling from 76F at 1:55pm to 75F at 2:27pm achieving a cooling rate of 0.03F (need .12F/min to effectively meet parameter). CDI. As there was still time to save product as it was made recently, the PIC had food employee split the portions of product and place back in walk in cooler uncovered to meet parameter.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shrimp (44F), chicken (53F), pork (43F), and lo mien (44F) above 41F in the grill prep cooler. Observed salmon in the sushi reach in prep at 45F. CDI. All TCS foods in the grill prep cooler out of temperature were placed on ice baths, as high volume lunch period affected temperatures in cooler (ambient cooler temperature 41F). The salmon was voluntarily discarded by the PIC.
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed tempura shrimp and container of sushi rice in back of kitchen not properly kept on time. CDI. PIC placed correct time sticker on both batches of food. Observed smelt roe with time label at the sushi prep area that was not written on TPHC procedures form. Re-created the TPHC form with the PIC to include smelt roe on list. Repeat; full points.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 chopped lettuce cooling in the walk in cooler in large 5 gallon bucket tightly covered. Observed lo mien noodles in walk in cooler cooling in deep plastic container. CDI. Explained cooling methods to the PIC. PIC had food employee split food into smaller uncovered portions and place back in the walk in cooler to effectively cool.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
COMMENT: Observed cutting boards in need of resurfacing in the future due to heavy use.
#53 · Physical facilities installed, maintained and clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
COMMENT: Observed debris on FRP walls throughout back dish washing/prep room.
Mar 12, 2019 A 95 · 8 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P One employee recontaminated hands after washing by using bare hands to turn off faucet. CDI- Instructed employee to use paper towel as a barrier when turning off water after washing; hands re-washed.
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspectionRepeat violation
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Plastic containers stored in handsink at sushi station. CDI -Containers removed with prompting.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Crab rangoons, fried shrimp, and chicken skewers holding on TPHC and not time stamped for 20 - 30 minutes after start of inspection. CDI - All discarded and new batches started.
#39 · Wiping cloths: properly used and stored −1
Repeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counters at sushi station and prep stations in kitchen. CDI - All placed in sanitizing solution.
#41 · In-use utensils: properly stored −0.5
Repeat violation
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spoon stored with handle contacting fried rice in steamer. CDI - Spoon removed and sent to dish area for cleaning.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal pans wet stacked on storage shelf. CDI - Separated to allow air drying.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Replace torn gasket on walk in cooler door.
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up on walk in cooler shelves and crumbs from low prep cooler door gaskets.
Dec 17, 2018 A 94 · 9 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Rice pot lids stored in handsink at sushi station. CDI - Lids removed from sinks without being asked.
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate the different types of raw animal foods. -P Tub of raw chicken stored above raw shell eggs in walk in cooler. CDI - Cooler rearranged with chicken below eggs.
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled chicken breast holding below 135F in hot pot that was unplugged. CDI - Chicken reheated to 165F+ and hot pot plugged in to maintain temperature.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw shrimp and scallops overstocked in flip top and holding above 45F; seared tuna holding above 45F on plate next to grill; spicy tuna holding above 45F in sushi box cooler. CDI - Out of temp portions of shrimp and scallops relocated to walk in for rapid cooling; spicy tuna and seared tuna placed in freezer for rapid cooling.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violation
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 Noodles cooling in container with lid on tight in walk in cooler. CDI - Lid removed and noodles placed in walk in freezer.
#39 · Wiping cloths: properly used and stored −1
Repeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter at sushi station upon start of inspection. CDI - Wiping cloths relocated tow sanitizing solution without being asked.
#41 · In-use utensils: properly stored
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Rice scoop stored with handle contacting rice. CDI - Scoop removed.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on drying rack. Separate to allow air drying.
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets.
Sep 26, 2018 A 95.5 · 5 violations
#22 · Time as a Public Health Control: procedures and records −2
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No time procedure for crab rangoons, chicken skewers, or fried shrimp; time stamp for these items is laminated on paper "11am-pm". CDI - Procedure up dated to reflect these items being held on time. Explained to PIC that time stamps should be recorded daily with the actual time items are prepared.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violation
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 Fried soft shell crab cooling in prep unit; noodles cooling in walk in cooler with lid on tight. CDI - Soft shell crab relocated to walk in coole; wrapping removed from noodles.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep counters. CDI - Relocated to bucket of sanitizing soultion.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from low prep cooler door gaskets.
#53 · Physical facilities installed, maintained and clean −0.5
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under racks in walk in cooler.
Jun 5, 2018 A 91.5 · 10 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Container of food stored in handsink by sushi station. CDI- Food relocated without being asked.
#13 · Food separated and protected −3
Corrected during inspectionRepeat violation
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P The cashier or waitress hands order tickets to sushi chefs who place the tickets on the cutting board and/or directly onto the food that is being prepared. CDI - Contaminated food discarded; cutting board cleaned and sanitized. Instructed PIC to devise a system to relay orders to the sushi chefs without contaminating food and food contact surfaces. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed peppers and potatoes stored on top shelf above ready to eat crab spread. CDI - Cooler rearranged with correct storage order.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Sushi rolls with a time stamp of "11am - 3pm" and date mark of 6-4 in low prep cooler. CDI - Rolls discarded; PIC said rolls were made today but labeled incorrectly.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Written procedure is not approved; items held on time are not listed on procedure; written procedure includes cooling times and methods but item held off temperature control is not cooled. CDI - EHS printed and explained new TPHC form and reviewed after PIC filled out. In use sushi rice labeled "11am-3pm". CDI - Explained that the time stamp needs to reflect the actual time the food is off temperature control and not the lunch hours. Rice discarded.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 Tub of noodles cooling in walk in cooler with no lid on. CDI - Lid vented to allow rapid cooling.
#38 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Wait staff in kitchen plating food with no hair restraint on. Ensure staff use hair restraints any time they are working with food.
#41 · In-use utensils: properly stored −1
Repeat violation
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Rice scoop stored with handle contacting cooked rice in the steamer. CDI - Scoop removed.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans and metal bowls wet stacked. Separated to allow air drying.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards with heavy scoring and no longer smooth to the touch stored by the prep sink for later use. Have these re-planed or replaced. 4-501.11 Maintain equipment in good repair. Shelves becoming rusty in salad cooler. Replace
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and low prep cooler door gaskets.
Mar 26, 2018 A 91.5 · 8 violations
#6 · Hands clean and properly washed −4
Repeat violationFollow-up verification required
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee take soiled dishes to the dish pit then proceed with other tasks without washing her hands. CDI- employee washed her hands.
2-301.15 Only wash hands in handwashing sink.-PF Observed an employee wash his hands in the 3 compartment sink and another employee attempt to wash their hands in the 3 compartment sink. CDI- PIC advised employees to wash their hands in the handwashing sink.
VR REQUIRED TO ENSURE COMPLIANCE
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the mens restroom. CDI- dispenser was refilled.
#13 · Food separated and protected −3
Corrected during inspectionRepeat violation
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored in contact with raw chicken in the walk in cooler, raw chicken stored above raw shrimp in a flip top reach in cooler, and bagged onions stored underneath a prep. counter while raw chicken was being sliced above it. CDI- storage rearranged.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination. -P Observed one sanitizer spray bottle stored on a shelving unit above the chicken hot pot. CDI- spray bottle was relocated.
#39 · Wiping cloths: properly used and stored
Repeat violation
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one sanitizer bucket at the sushi prep. area with a chlorine concentration of 0ppm. Improvements made since last inspection.
#41 · In-use utensils: properly stored −0.5
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in rice hot pot with handle in direct contact with the ice.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed 1 torn gasket on the reach in cooler door where sushi items are stored in the kitchen.
#53 · Physical facilities installed, maintained and clean −1
Repeat violation
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath cook line equipment.
Dec 12, 2017 A 92 · 7 violations
#6 · Hands clean and properly washed −4
Corrected during inspectionRepeat violation
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling raw steak then proceed to other tasks without washing hands; observed another employee drinking from a personal beverage without washing his hands afterwards. CDI by instruction, employees washed hands.
#13 · Food separated and protected −1.5
Corrected during inspectionRepeat violation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee re-use a pair of single-use gloves that had already been in use and removed from hands. CDI by instruction, employee changed gloves. Improvements made since last inspection.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp container stored in direct contact with raw chicken in the walk in cooler. CDI- storage rearranged. Improvements made since last inspection.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding sushi rice and fish eggs on TPHC without time stamps on the product containers. CDI- products were timed appropriately.
#37 · Contamination prevented during food preparation, storage and display
3-304.13 Linens and Napkins, Use Limitations - C Observed a linen being stored in direct contact with sushi rice being stored in a rice pot.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping cloths being stored on a cutting board at the sushi prep. area while not in use.
3-304.14 Wiping Cloths, Use Limitation - C Observed 2 sanitizer buckets at 0ppm chlorine concentration.
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a telephone at the front register, a receipt printer along the cook line, and on the inside of a clean ramekin storage bin.
#53 · Physical facilities installed, maintained and clean −0.5
Repeat violation
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath cook line equipment.
Aug 24, 2017 A 92.5 · 6 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one opened employee energy drink stored on a flip top cooler cutting board. Beverage was relocated during inspection.
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands after activities that contaminate them.-P Observed one employee not wash hands after handling cell phone before donning gloves and another employee cleaning glasses then put on gloves without washing hands. CDI by instruction, hands were washed.
#13 · Food separated and protected −3
Corrected during inspectionRepeat violationFollow-up verification required
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw minced chicken stored directly above cucumbers in the walk in cooler and raw shell eggs stored corn in a flip top reach in cooler. CDI- storage rearranged. REPEAT
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw shrimp and pork then proceed to handling single use items without changing gloves or washing hands. CDI by instruction, gloves changed and hands washed. Verification visit required. Continued failure to correct this violation could result in an intent to suspend being issued on the permit. REPEAT
#19 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding in a pot on the flip top cutting board below 135F (see chart). CDI- instructed employees to reheat chicken to 165F and to maintain the product hot at all times. Improvements made to hot holding since last inspection. REPEAT
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on table underneath the flat top grill, behind the fryers, on cooler gaskets, and on the receipt printing machine in the kitchen. REPEAT
#53 · Physical facilities installed, maintained and clean
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the wall and floor around the flat top grill.
May 16, 2017 A 92 · 8 violations
#13 · Food separated and protected −3
Repeat violationFollow-up verification required
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee rinse single-use gloves off after breading uncooked lobster. CDI by instruction, gloves were removed and hands were washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked sushi fish stored above cooked sushi items (crab stick) in the sushi reach in coolers. VR within 10 days.
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several food items on the flat top grill and above the wok line hot holding below 135F (see chart). CDI- items were placed back onto the grill. Instructed PIC to reheat to above 165F.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fish eggs and leaf lettuce being stored at room temperature along the sushi line (see temp. chart). CDI- employee indicated these items were taken out of temperature control around 10AM so a TPHC sticker was placed onto these products. Instructed employees to discard any food remaining after 4 hours.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on the sushi rice and several items being held on time at the cook line and at the sushi station. CDI- Time stamp was added to sushi rice. Provide written time procedures for all TCS items held using TPHC.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one chlorine sanitizer spray bottle with a concentration greater than 200ppm.
#31 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 cooked lo mein noodles cooling in a high volume container while covered. CDI- noodles were transferred to a sheet pan for rapid cooling.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on the sushi cutting boards between uses.
#47 · Non-food-contact surfaces clean −1
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving above the 1 compartment prep. sink and behind the flat top grill.
Feb 21, 2017 A 92.5 · 8 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee change gloves after handling raw proteins without washing his hands in-between. CDI by instruction.
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed −1.5
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee handling/touching cooked shrimp and leaf lettuce without gloves on. CDI by instruction.
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink at the sushi prep. area being used to rinse cooked shrimp and add water to a lettuce container. CDI by instruction.
#13 · Food separated and protected −3
Corrected during inspectionRepeat violation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee rinsing single-use plastic gloves in a water bucket after breading sushi rolls and handling raw chicken. CDI- instructed PIC to discontinue this practice.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish stored above vegetables and sauces in the walk in cooler and pre-made spicy tuna rolls stored over ready-to-eat foods in a reach in cooler. CDI- storage rearranged.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed written and laminated TPHC procedures on the walk in cooler door that were incomprehensible. CDI- provided TPHC procedure and helped PIC fill out today. Minor improvements since last inspection.
#39 · Wiping cloths: properly used and stored
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one chlorine sanitizer bucket at 0ppm at the sushi prep. station.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Repeat violation
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned sauce ramekins stored in a container that had food crumbs in it.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the racks above the 1 compartment prep. sink. Improvements made since last inspection.
Nov 2, 2016 A 91 · 8 violations
#13 · Food separated and protected −3
Corrected during inspectionRepeat violation
Observed a box of lettuce stored on the prep table drainboard today that still had raw shrimp shells on it. Bottom of lettuce discarded. Sink was then washed, rinsed, and sanitized to correct.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
#19 · Proper hot holding temperatures
Corrected during inspection
Observed eel stored at <135F today- product put on time to correct.
Time sheet emailed to PIC- this sheet needs to be filled out for any products you time(eel and rice) and kept on the premises for inspections.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
Observed lettuce holding at >45F today. Discarded during inspection to correct
Even if this is just used for decoration on the plate, it still must be held cold.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
Observed sushi rice in the back that was at <135F today and was not timed yet. Product back timed and the time paper will stay with product until it is moved to the crock pot up front for use. Start time when this product falls below 135F(probably when the vinager is added).
Observed no time instruction sheet onsite- emailed to PIC.
3-501.19 Time as a Public Health Control - P,PF
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
Observed eel stored on the top of the sushi counter where it could be contaminated by customers- moved to behind the counter to correct.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
#42 · Utensils, equipment and linens: properly stored, dried and handled
Observed blue racks used to store clean dishes with a lime build up on them. Clean or replace these.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed a container of utensils stored under the sushi handwash sink- move these so they are not stored under a sink drain.
4-903.12 Prohibitions - C
#47 · Non-food-contact surfaces clean −1
Repeat violation
Observed build up on the walk in racks, walk in door, walk in freezer door, and cardboard(that is not approved for use) that is in the walk in cooler.
4-602.13 Nonfood Contact Surfaces - C
#54 · Meets ventilation and lighting requirements; designated areas used
Observed an employee eatinig on the sushi line today upon arrival. Employee stopped and washed hands to correct.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed very low lighting in the walk in cooler- it currently does not meet 30 foot candles.
6-303.11 Intensity-Lighting - C
Jul 7, 2016 A 92.5 · 7 violations
#12 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
Observed red snapper offered for sale undercooked on the sushi menu today. There was only a letter stating that red snapper is exempt from parasite destruction. After speaking with the distributors rep, it was found that this red snapper is not sushimi grade/treated to be parasite free. Owner has agreed not to sale this menu item until he can aquire a sushimi grade red snapper product.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
#13 · Food separated and protected −1.5
Corrected during inspection
Observed raw chicken stored over raw shrimp- shrimp moved to above chicken to correct duing inspection.
observed a bag of corn stored directly on top(touching), a plate of raw chicken- corn moved to correct.
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
Observed pork skewers holding at <135F today- reheated to >165F during inspection to correct.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
Observed lettuce and raw egg stored out of temperature upon arrival(both at 70F or higher). Both products discarded to correct.
Observed veggie tempera stored at 65F- product discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspection
Observed fried fish, grilled chicken, soup, and noodles all cooling at room temperature upon arrival.
All moved to the walk in freezer to correct.
Observed lettuce that was cut this morning, cooling in a deep portion, tightly covered, in the walk in cooler. Lettuce was broken down into smaller portions to correct.
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
#47 · Non-food-contact surfaces clean −1
Repeat violation
Observed build up at the sushi area and below the drink machine. Observed build up on the walk in cooler racks.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
#53 · Physical facilities installed, maintained and clean
Observed build up on the floor near the sushi area.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Apr 14, 2016 A 90 · 9 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager on arrival. **2-101.11 PIC shall be present during all hours of operation.-PF
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.15 Where to Wash - PF Observed 2 employees repeatedly wash or rinse hands in both the 3 comp sink and the prep sink. **2-301.15 Only wash hands in handwashing sink.-PF
2-301.14 When to Wash - P Observed employee start work without washing hands first and wiping nose with finger without washing after. **2-301.14 Wash hands after activities that contaminate them.-P
CDI-spoke with PIC about when and where to wash hands.
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed −1.5
Corrected during inspection
m3-301.11 Preventing Contamination from Hands - P,PF Observed bare hand contact of tempura shrimp upon entry. CDI-spoke with PIC about bare hand contact.
#9 · Food obtained from approved source −1
3-201.14 Fish - P Observed salmon wrapped in plastic wrap without packaging or box. Salmon in freezer cannot be used/disposed of if no proof through packaging that it came from an approved source. CDI-PIC will provide documentation.
#12 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-402.11 Parasite Destruction - P Observed no parasite destruction letter or equivalent documentation for salmon. Whole large salmon were purchased from Low Country Shellfish Co. No parasite destruction letter. PIC stated that salmon were not intended for use as sushi but to be cooked in BBQ salmon dish. BBQ salmon dish has an asterisk stating it is can be an undercooked dish if customer orders it that way. ** This salmon shall be served fully cooked, or supply a parasite destruction letter. CDI-PIC says salmon will be fully cooked.
#23 · Consumer advisory provided for raw or undercooked foods −0.5
Follow-up verification required
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed menus "daily special" , "new sushi rolls" without disclosure statement. Individual rolls that are prepared with raw or undercooked seafood not starred (asterisks) **(B) Disclosure shall include: Verification Required.
(1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order)"; Pf or
(2) Identification of the animal-derived foods by asterisk them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
#35 · Food properly labeled: original container −1
Follow-up verification required
3-601.12 Honestly Presented - C Observed tilapia being used for sushi, no tilapia on sushi menu. Staff stated tilapia is used for red snapper. White tuna not called escolar on "new sushi rolls" menu and "daily specials" menu.
**A) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Versification Required
#47 · Non-food-contact surfaces clean −0.5
4-602.13 Nonfood Contact Surfaces - C Observed build-up and debris in sushi area and under and behind soda area (old rice from sushi prep) Keep area clean so do not attract pests.
#52 · Garbage and refuse properly disposed; facilities maintained −0.5
5-501.15 Outside Receptacles - C Observed an excessive amount of grease on grease container lid and ground around grease container. **Keep area clean.
Feb 2, 2016 A 92 · 13 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink at the sushi blocked and used for other purposes. Sushi area has a 2-compartment sink. One compartment observed being used to thaw fish and other compartment holding utensils. CDI- Items moved during the inspection. Keep clear for proper hand washing.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P- Sanitizer at the dish machine measured 0 ppm of chlorine. Should measure 50-100 ppm. CDI- PIC primed the machine and now measures 100 ppm.
#19 · Proper hot holding temperatures −1.5
Corrected during inspectionFollow-up verification required
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Brown rice in the rice warmer measured 121 F. Maintain at 135 F or above. CDI- Rice reheated to above 165 F.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed spicy tuna at 51 F at the sushi bar. Other products in use were placed on ice packs to maintain 45 F or below, but spicy tuna observed not on ice pack. CDI-PIC placed on ice pack. Keep on ice packs or in the cooler to maintain proper temperatures.
Observed lettuce used to line plates and garnish food on counter at room temperature measured 54 F. Keep 45F or below or hold on TPHC and follow procedures.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed spray bottle with chlorine sanitizer at >200 ppm. Keep at 50-100 ppm. CDI- PIC added water sanitizer is now 100 ppm.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 - Fried chicken pieces observed in covered container in the prep cooler at 58 F. PIC stated the chicken was prepared 30 minutes ago. Provide an air gap to aid in rapid cooling.
#33 · Approved thawing methods used
Corrected during inspection
3-501.13 Use approved thawing methods. Various packs of raw fish observed thawing in the 2-compartment sink at the sushi area. CDI- Fish placed in the cooler during inspection.
#35 · Food properly labeled: original container −2
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of cooking sauces and granulars on cook cart not labeled.
#41 · In-use utensils: properly stored
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle touching product in cooked rice and various bulk bins with rice and other foods. Store handles extended out of products to prevent contamination.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk-in cooler.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build-up on floors,walls, and shelving in the walk-in cooler.
#52 · Garbage and refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open when not in use.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed food debris and garbage on the ground around dumpster.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored on bags of rice in dry storage. Observed employee food stored above food for service in the salad prep cooler.
Nov 20, 2015 A 93 · 9 violations
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Spicy crab date marked 11/11. Voluntarily discarded.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspectionRepeat violation
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Upon entry, sushi rice held TPHC not labeled with start or discard time. PIC produced pre-written start / end cards that are re-used everyday. Upon entry into kitchen, acidified rice for next batch at 3:00 PM was cooling on shelf at 126 F. Explained to PIC that batch of rice should begin TPHC when removed from temperature control or when product reaches 135 F. Rice waslabeled with 2:30 PM start time. Procedures provided for TPHC for rice were written with regards to fish and cooled rice product, which is not being done, or is accurate. Provide procedures for holding rice TPHC. Verification needed.
#23 · Consumer advisory provided for raw or undercooked foods −0.5
Follow-up verification required
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed yellowtail menu item with no disclosure. Verification needed.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 : Found tray piled high with cooling chicken 122 F in open kitchen. CDI-moved to walk-in freezer.
#35 · Food properly labeled: original container −2
Corrected during inspectionRepeat violation
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. containers of cooking sauces, granulars, etc on cook cart not labeled.
3-601.12 Honestly Presented - C: Observed white tuna appear on menu several times with no disclosure that product is escolar.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Damp cloths on sushi board, various places in kitchen.
#47 · Non-food-contact surfaces clean −0.5
Repeat violation
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Surfaces of equipment and non food contact surfaces in need of cleaning.
#51 · Toilet facilities: properly constructed, supplied and cleaned −0.5
6-501.18 Maintain handwashing sinks clean. Hand sink at sushi station soiled.
#54 · Meets ventilation and lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found cooked mushrooms said to be for personal use on top shelf of walk-in cooler.
Aug 13, 2015 A 94 · 7 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed two of the employees who were rolling sushi were dabbing their gloved fingers on a damp towel between food prep tasks, then touching sushi fish rolls with those same gloves. CDI - explained that this soils the gloves and they must change gloves when the gloves become soiled. PIC will address and correct this habit.
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed some dark red cooked chicken skewered and in a plate resting on a bar above the wok line. Chicken measured 105F. CDI - PIC said it usually is placed on a shelf under a heat lamp. He voluntarily discarded product. Later, observed another plate of cooked chicken (different type) had been placed there as well. It measured 135F. CDI - told employee to keep it in a hotter area so it stayed 135F or above at all times.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking system in place in facility. No date marks were observed. CDI - went through with PIC and determined that several items had been prepared this morning but others were prepared last night. Quantities of each item were small and seemed to be about enough to last a day. I had the PIC label the yesterday items with yesterday's date and I reminded him not to forget that the ready to eat raw sushi fish must be date marked as well.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. PIC could not produce a written plan for the sushi rice held under TPHC but the rice was properly labeled. Note on wall read "11:00-3:00" and "3:00-7:00." Employee told me procedure, including that any remaining rice is discarded at 3:00 and at 7:00, not held over. I emailed template to PIC so that a written procedure can be produced next time.
#35 · Food properly labeled: original container −1
3-601.12(A) - Food offered for human consumption shall not mislead or misinform the consumer. Observed menu lists white tuna but PIC and invoices confirm that the item is actually escolar. PIC plans to correct on next menu printing, in about two months.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths on surfaces throughout facility.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed quite a bit of dust on surfaces of much of the kitchen equipment as well as inside the walk in cooler. Clean more frequently.
Apr 10, 2015 A 97 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P;Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit.
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspection
(general comment)
3-502.11 Variance Requirement - PF; Provide variance for special processes; Observed that facility acidify sushi rice requiring variance; owner provided documentation proving he has submitted and receiving a disapproval letter requiring more information; owner claims that he submitted required information 07-14-2014 and has not received a statement letter from state. Owner will use TPHC until variance is approved.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
4-101.19 Nonfood-Contact Surfaces - C; Keep equipment in good repair; Observed faucet at three compartment sink broken leaking held together with tape in need of repair.
#53 · Physical facilities installed, maintained and clean −0.5
6-201.11 Floors, Walls and Ceilings-Cleanability - C ; Keep floors clean; Observed large amounts of debris build up behind kitchen equipment in need of general cleaning.
Nov 3, 2014 A 97 · 3 violations
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shrimp sauce in walkin without date marked. Instruction to mark date on all cooked or uncooked foods which can be consumed without further cooking and will not be used in 24 hours. Egg rolls, chicken pieces, etc.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used −1
Corrected during inspection
4-502.11(A) Maintain utensils in good repair. Observed food containers discolored and rough surfaces. Provide food grade containers adequate size for cooling and storage. 4-501.11 Maintain equipment in good repair. Observed shelving in need of resurface or replacement.
#53 · Physical facilities installed, maintained and clean −0.5
Corrected during inspection
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling over sushi bar is not cleanable material. 6-501.11 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. Observed area around double sink at sushi bar needing caulked and painted to be smooth and easily cleanable.
Jun 27, 2014 A 93.5 · 11 violations
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed −1.5
Corrected during inspection
3-301.11 Employees may not handle any ready to eat foods with bare hands. Observed employee place lettuce on plate using bare hands. CDI by discarding lettuce and having employee wash hands and put on gloves.
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11 Store all potentially hazardous foods in relation to one another to prevent cross conatmination. Observed raw beef stored over sauces in prep unit on line and observed raw chicken stored over raw beef in walk in cooler. CDI by rearranging items to correct locations.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.115 Maintain chlorine sanitizer at 50-200ppm. Observed 0ppm in spray bottle and bucket. CDI by remaking to proper concentration.
#23 · Consumer advisory provided for raw or undercooked foods
Corrected during inspection
3-603.11 Consumer advisory on sushi menu has every item including vegetable only and cooked items marked with an asterisk. Only items that are under cooked or contain undercooked ingredients should be marked. CDI by discussion with PIC. PIC will work on changing menu before next reprinting.
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspection
3-502.11 Facility requires a variance for acidification of rice to be able to maintain rice at room temperature. Facility has submitted a variace request to state but has not been approved yet.
#30 · Variance obtained for specialized processing methods
Corrected during inspection
8-103.11 Facility must maintain variance and HACCP plan on site. Facility could not produce any copies of HACCP plan or Variance application. Facility was unable to demonstrate that rice had a pH of less than 4.2. CDI by having rice discarded. New rice was made and PIC agreed to use time as a public health control until further notice.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
3-501.15 Rapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented; use walk in cooler for cooling instead of prep units that are regularly worked out of. Observed deep container of covered noodles in prep unit.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14 Once wet or dirty all wiping cloths must be stored in sanitizer in between use. Observed multiple dirty, wet towels on surfaces throughout. CDI by placing in buckets of sanitizer.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-903.11 (A), (B) and (D) Store all utensils in a manner to prevent contamination. Observed clean cutting boards stored behind faucet of prep sink.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-101.19 Maintain non-food contact surfaces in good repair. Observed rusted shelving throughout facility.
#47 · Non-food-contact surfaces clean −0.5
4-602.13 General cleaning needed of non-food contact surfaces throughout including but not limited to shelving in walk in cooler, shelving above prep unit on line, exterior of equipment, wok line exterior of dish washer, exterior of dry storage containers etc.
Dec 18, 2013 A 100 · 1 violation
#39 · Wiping cloths: properly used and stored
Corrected during inspection
All wet wiping cloths shall be stored in sanitizing solution between uses. Observed one wet wiping cloth on the sushi prep table. CDI- wet wiping cloth was removed and placed in sanitizing solution.
Sep 26, 2013 A 97.5 · 9 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Eating, Drinking, or Using Tobacco - Employee beverages should not be consumed from screw top bottles or sports cups where hand contact with mouth contact area does not occur. All beverages were properly stored below food contact areas.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.15 Where to Wash - Hands shall be washed only in an approved handsink. Information only, no violation observed.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-702.11 Before Use After Cleaning - All utensils must be properly washed, rinsed, and sanitized in approved 3-step process. Observed 3-comp being used as a pre-wash and rinse area with utensils being ran through the dishmachine after racking. The utensils on the machine rack were double-stacked to be run through the machine for sanitizing. Only one utensil rack for machine was observed. Instruction given to set 3-comp up in 3-step arrangement or to separate utensils to single level on rack for sanitizing. Suggest additional racks for process.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All ready to eat food items with will be kept for service over 24 hours must be appropriately date marked. Food temperatures maintained at or below 41 F must be discarded after 7 days, foods kept at temperatures between 41 - 45 F must be discarded after 4 days. No date marking on foods in upright refrigerator. Gave instruction and handout.
#23 · Consumer advisory provided for raw or undercooked foods
Corrected during inspection
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Must provide consumer advisory which meets requirements of the regulation. Observed consumer advisory posted on table tents with disclosure on menus and sushi menu table tents notated but reminder is incorrectly worded. Gave instructions for proper wording on tents and provided copy of the rule. Suggest manager contacts me before printing new menus.
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspection
. 3-502.11 Variance Requirement - Variance from state is required for sushi. Variance application has been sent to Raleigh. Reviewed what was submitted for HACCP.
#30 · Variance obtained for specialized processing methods
Corrected during inspection
8-103.11 Documentation of Proposed Variance and Justification - Variance for sushi must be obtained and maintained on site. Variance application has been submitted to Raleigh. Gave 2nd copy of variance paperwork.
#37 · Contamination prevented during food preparation, storage and display −1
Corrected during inspection
3-307.11 Miscellaneous Sources of Contamination - Food shall not be placed in the 3-comp sink during cleaning of utensils. Observed bag of boiled eggs in rinse compartment of 3-comp sink. Product was discarded. Gave instruction to use only prep sink for food process or storage.
#41 · In-use utensils: properly stored
Corrected during inspection
3-304.12 In-Use Utensils, Between-Use Storage - Keep handles out of dry food products. Observed handle in flour. Gave instruction.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “NEW ZEALAND CAFE” or State ID 2060014861). Inspection type (routine vs. follow-up) is not published in the county's data.