|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Employees shall clean their hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean utensils etc. (2-301.14) Observed sushi chef returning to kitchen area and began to assemble clean utensils etc without washing hands. CDI-EHS instructed employee to wash hands.Food employees shall clean hands using the procedure stated in NC Food Code. (2-301.12) Observed employee washing hands less than 10 to 15 seconds and turn off faucet with bare hands. CDI-instructed employee to turn off faucet with disposable paper towel. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Store PHF (potenially hazardous food) at 45F or below. (3-501.16) Observed multiple cold hold issues throughout facility. Observed sushi cooler holding at 46F, some items in case were under 45F and some above. CDI-all items in sushi cooler moved to walk in cooler until unit is repaired. Also observed sushi display case, packaged food display case and cheese display case not holding items at 45F or below due to overstacking of product or blocking of cold air circulation. CDI-items above 45F moved to walk in cooler to cool down. Advised PIC to not overstack product or block air circulation. VR to ensure units are working properly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark PH, ready to eat, refrigerated foods held longer than 24 hours and for no more than 7 days. (3-501.17) Observed a package of sausage and eggs patties, shrimp and crab leftover without a date label. CDI-labeled.PH, ready to eat, refrigerated foods shall be discarded if it exceeds time/temperature combination specified in NC Food Code. (3-501.18) Observed sausage and peppers with expired date label. CDI-voluntarily discarded. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Facility shall be free of pests. (6-501.111) Observed flies in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Equipment shall be maintained in good repair. (4-501.11) Sushi cooler holding above 45F. Repair. |