|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
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. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
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. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed plastic pans stored on clean drain board with heavy sticker residue. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
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 temperature and had been made 30min prior. PIC re-mixed vinegar solution and was able to obtain a pH of 4.1 to make sushi rice non potentially hazardous. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
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. |