| Violation Date |
Code |
Description |
| 2018-11-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored on the floor in bar area. |
| 2018-11-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed salmon on the floor. cdi salmon removed from floor. |
| 2018-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon cold holding above 45f. cdi, pic voluntarily discarded salmon. |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans. |
| 2018-06-28 |
33 |
3-501.13 use approved thawing methods. observed several criopacked fish thawing in prep sink, without running water. pic removed small amount of fish to thaw under running water, outside of package. |
| 2018-06-28 |
31 |
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 packaged sushi in reach in cooler at 58f. sushi was obsevred in tightly c |
| 2018-06-28 |
18 |
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 45f. -p observed sushi above 45f, pic stated sushi was cooling but was not aware of how long sushi had been cooling for. cdi, sushi was volun |
| 2018-06-28 |
6 |
2-301.14 when to wash - p observed food employee handle ready to eat cucumber without washing hands after handling personal phone. cdi, food employee corrected by instruction, food employees washed hands. |
| 2017-11-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed one hand sink missing soap, cdi soap provided. |
| 2017-11-28 |
38 |
no points deducted2-303.11 except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff wearing bracelets/watch during food prep. |
| 2017-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-11-28 |
54 |
6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (food stored on top of keg and above food products). |
| 2017-09-06 |
41 |
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 down in dry food products (rice). |
| 2017-09-06 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed numerous fruit flies in bar area. |
| 2017-06-06 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (rolling cart at front service counter collecting debris). |
| 2017-06-06 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed staff using 90f wash water. cdi corrected during inspection. |
| 2017-06-06 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-06-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above food products in back kitchen area. |
| 2017-02-27 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved washing procedures not followed; knives were washed by rinsing them in prep sink. cdi proper washing, rinsing and sanitizing observed. |
| 2017-02-27 |
33 |
3-501.13 use approved thawing methods. observed raw salmon thawing in prep sink not in container fully submerged. cdi proper thawing techniqe used. |
| 2017-02-27 |
45 |
4-501.11maintain equipment in good repair.observed split/torn gaskets on reach-in cooler doors downstairs in need of repair. observed air unit downstairs frozen over with potential to drip onto clean food contact surfaces (pans, containers). |
| 2016-11-28 |
53 |
no points deducted6-501.12floors, 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 issues to physical faci |
| 2016-11-28 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2016-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-11-28 |
41 |
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 sushi knife stored directly in bucket of sanitizer. |
| 2016-11-28 |
11 |
3-101.11food shall be safe for consumption, unadulterated and honestly presented.observed staff member store sushi knives into bucket of sanitizer and pull knives out and cut sushi rolls dripping sanitizer solution on sushi roll. roll discarded and staff |
| 2016-07-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in the handwash sink behind the bar. handsink being used as a dump sink. cdi: discussion about using sinks properly. |
| 2016-07-14 |
22 |
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 obseed items held on tphc not labele |
| 2016-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in prep cooler in commissary above 45f. prep cooler had shorted out and was not running. prep cooler turned back on and items rapidly cooled. employees directed to monito |
| 2016-07-14 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets in disrepair in commissary kitchen. |
| 2016-07-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies around bar area. |
| 2016-05-27 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets throughout reach in coolers in prep room downstairs and upstairs at bar. repeat violation |
| 2016-05-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed opened bottles of wine stored on the floor. cdi: storage area changed to comply with 6inch rule. |
| 2016-05-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thermometer at upstairs bar. cdi: pic obtained thermometer during inspection. |
| 2016-05-27 |
31 |
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 butterfly shrimp and spicy tuna above 45f cooling while tightly wrapped. r |
| 2016-05-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash sink in downstairs prep room full of utensils. cdi: utensils moved to 3-comp sink for washing and employees directed to only wash hands in handsink. |
| 2016-03-04 |
22 |
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 employees marking food held |
| 2016-03-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce stored in sushi prep unit overstacked. product was above 45f. cdi: facility decided to place product on time from now on. |
| 2016-03-04 |
31 |
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 spicy crab cooling upstairs and downstairs with tightly covered lids. obs |
| 2016-03-04 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed facility acidifying rice at 4.1-4.6 ph. facility stated that nsf auditor told them to use |
| 2016-03-04 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes in water with 95f water. detergent bottle states that it must have 110f-1 |
| 2016-03-04 |
53 |
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 edging on threshold to kitchen damaged and loose. |
| 2016-03-04 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed damaged containers and lids throughout upstairs and downstairs. |
| 2015-12-23 |
53 |
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 splatter, dirt, and dust on walls throughout dow |
| 2015-12-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss items stored in sink well that had some type of liquid as well as soy sauce. cdi: pic relocated items and cleaned sink. |
| 2015-12-23 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed employee attempt to make rice slurry to test ph and slurry was made improperly. rice was |
| 2015-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spicy tuna, shrimp, cream cheese, and masago ch above 45f. spicy tuna and shrimp were overstacked. cdi: tuna and shrimp properly cooled. masago and cream cheese allowed to be |
| 2015-06-01 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands in downstairs commissary area wash hands and turn off faucets with washed hands. instruction given to employee to turn off faucets to not re-contaminate |
| 2015-06-01 |
33 |
general comment- 3-501.13 use approved thawing methods. observed running water in small stream over top of thawing fish in prep cooler at bar. only one ot two packages of the fish were in contact of the running water and other 10 packages were not in con |
| 2015-06-01 |
39 |
general comment- 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths used to stabilize cutting boards. cloths removed. |
| 2015-06-01 |
45 |
general comment- 4-501.11 maintain equipment in good repair. observed microwave at bar location in poor repair. replace. also observed several split gaskets on reach in coolers in downstairs commissary area. repair. |
| 2015-06-01 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at 90f degrees. observed hot water at 3-compartment sink ony reaching 109f degrees but |
| 2014-11-21 |
41 |
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. sushi knives stored in sanitizer bucket at prep areas. cdi- storage corrected. |
| 2014-11-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee's preparing sushi wearing bracelets and watches. cdi- verbal correction. |
| 2014-11-21 |
33 |
3-501.13 use approved thawing methods. commercially prepared seaweed thawing in containers of standing water in the prep sink in downstairs kitchen. cdi- method corrected. |
| 2014-11-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. facility menu's have been re-printed and now one side includes only raw items and is noted with reminder, other s |
| 2014-11-21 |
22 |
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 in warmer at bar area, i |
| 2014-11-21 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p. observed employee take cloth out of sanitizer bucket, hold sushi knife over container and wipe both sides with wet cloth. cdi- discussed two step for wash in place for knife |
| 2014-08-20 |
33 |
3-501.13 thawing - c. packets of crab meat in metal pan next to 3 comp sink during thawing process. cdi- method corrected. |
| 2014-08-20 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. containers of rice and seaweed wraps stored on the floor, and buckets of ice stored on crates under wash compartment of 3 comp sink. cdi- verbal correction ; discussed options with ope |
| 2014-08-20 |
31 |
3-501.15 cooling methods - pf. crab meat in prep cooler tightly covered and stacked during cooling process. cdi- operator benjamin knudson corrected storage. |
| 2014-08-20 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use containers of sauces at main prep area not labeled per rule. cdi- verbal correction to label. |
| 2014-08-20 |
39 |
3-304.14 wiping cloths, use limitation - c. wet cloths used to line under containers and cutting boards. white cloth used to line containers of salmon and under salmon that was being cut on cutting board. cdi- all corrected; discussed options. |
| 2014-08-20 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. closed employee beverage stored at prep sink area. cdi- designated area is needed. |
| 2014-05-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried debris and some reside on the sides and floor area of the beverage stations at the entry to the bar enclosed area. cleaning is needed. |
| 2014-05-14 |
35 |
3-601.12 honestly presented - c. menu and message boards for sushi indicate white tuna, but escolar fish offered in rolls. labeling, invoices, haacp material, and parasite destruction letters indicate escolar. cdi- operator was advised that menus and mess |
| 2014-05-14 |
31 |
3-501.15 cooling methods - pf. shrimp tightly covered in prep cooler during the cooling process. cdi- method corrected. see chart for temperatures. |
| 2014-05-14 |
22 |
3-501.19 time as a public health control - p,pf. large container of rice being used to prepare sushi rolls with not time indicated on it. operator, ben knudson advised that manager for hissho sushi would have documentation in commissary area. cdi- employe |
| 2014-05-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. debris in sanitizer, sanitizer also had a cloudy appearance. cdi- verbal correction as to wash, rinse, and sanitize procedures at 3 comp sink. sanitizer compartment |
| 2013-08-15 |
1 |
general comment- observed no pic on-site with certification. certification needed by pic on-site at all times after 1/1/14 to avoid 2 pt deduction. |
| 2013-08-15 |
4 |
general comment- maintain proper storage of all employee food and drink and do not eat in food preperation areas. observed emplpyee opened food sitting on back counter beside tea urns upon arriving to establishment. employee removed. |
| 2013-08-15 |
14 |
maintain all food contact surfaces properly washed, rinsed, and sanitized. observed plastic pans stored on clean drain board with heavy sticker residue. |
| 2013-08-15 |
19 |
maintain proper hot holding (or proper ph concentration of sushi rice to make non-potentially hazardous). observed container of sushi rice in downstairs commissary at a ph of 6.5 to be delivered to upstairs location for use. sushi rice was a room temperat |
| 2013-08-15 |
30 |
general comment- observed haccp plan but no nc state varience. instructed pic to reference our website at envhealth.charmeck.org to obtain varience application and submit that along with completed haacp plan to the state to obtain the varience. |
| 2013-01-30 |
53 |
a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors under equipment at sushi bar and in downstairs prep kitchen in need of cleaning. |
| 2013-01-30 |
42 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-01-30 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-01-30 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2013-01-30 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed working spray bottles of chemicals in |
| 2012-11-08 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed cleaning needed at the sushi bar under the ice storage bin. |
| 2012-11-08 |
45 |
nonfood-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. observed shelving used for dry foods rust |
| 2012-11-08 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |