|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite. Ensure a CFPM is onsite at all times of operation. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 bottles of spicy mayo and regular mayo on sushi prep counter and tempura shrimp on prep counter being held on TPHC with no written procedures available for spicy mayo, mayo or shrimp. CDI: PIC filled out written procedures form during inspection.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed spicy mayo, mayo and tempura shrimp being held on TPHC on prep counter with no mark to indicate when to discard food item. CDI: PIC placed tape to indicate start and end time for TPHC. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 working bottles of sauces and oils on sushi prep counter unlabeled. Label working containers of food. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the sushi prep area. PIC stated pest control contractor visits facility bi-monthly. Inform pest control contractor of flies and increase visits if necessary to control flies.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead roaches on floor in sushi prep area. CDI: PIC removed dead roaches. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half on a plate on sushi prep counter with the sticker still intact on skin. Wash avocado’s prior to use. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 cracked tiles and tile grout wearing away on floor in kitchen. Repair or replace cracked tiles and replace grout. REPEAT |