|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed employee filling wiping cloth container with water from the handsink. CDI process stopped. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine with pink and brown debris on the interior. CDI machine broken down for cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sushi case with TCS items that were holding above 41F. PIC stated all items were pulled from the walk in and placed in the sushi case 5 minutes after it was turned on for the day. Suggest to PIC they allow the case to fully cool to below 41F so TCS items can stay cold during Service and place thermometer in unit to verify ambient temperature. CDI items moved to walk in freezer and quickly cooled back to 33F. Observed raw shrimp that was stored above the chill line in prep top at 46F. CDI items moved to walk in freezer to cool. Observed raw chicken, raw scallops, and raw shrimp that was in the prep top above 41F. PIC stated items were just thawed to store for Service and temperatures were not checked. CDI items moved in walk in freezer to cool.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
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 bottles of oils, water, and sauces that were not labeled for hibachi carts. Repeat. |