|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Ensure that a certified food protection manager is present at all times.- C Observed person in charge at the time did not have food protection manager certification.2-102.11 Demonstration - PF. Observed an employee in facility with certification but could not demonstrate knowledge of foodborne disease prevention and could not speak fluent English enough to talk to regulatory authority.2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Employee with certification did not meet requirements of person in charge duties. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
. 2-401.11 Properly store employee beverages to prevent contamination. - C Observed uncovered drinks stored throughout facility. CDI, discarded on site. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Food handlers shall not contact ready-to-eat food with bare hands. - P,PF Observed employee assembling ready-to-eat sabi burrito with bare hand. Observed one glove on and the other touching burrito as it was being assembled. CDI, burrito discarded - discussed proper use of gloves and no bare hand contact policy. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide all handsink with some type of Hand Drying Provision - PF. Observed hand sink at bar without paper towels. CDI by providing towels. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.12 Provide approved paperwork or written agreement from supplier for frozen fish specified in 3-402.11. - PF Observed no Letter of Guarantee from KGI Trading NC inc. and no updated letter from Taiyo Seafood Inc. Person in charge is to notify supplier for required paperwork and fax to Health Department. Verification needed in 10 days to follow-up. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Maintain Potentially Hazardous Food (Time/Temperature Control for Safety Food) for Cold Holding at 45F/below. - P Observed cut and shredded cabbage > 45F; breaded chicken > 45F on counter; garlic and oil sitting in inadequate ice bath > 45F(see temperature chart). CDI, all items quickly cooled - moved to reach-in. Ice added to garlic and oil mixture. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory on menu for items served raw or undercooked. - PF Observed to-go sushi menu without consumer advisory. Observed lunch menu missing asterisk indicator on disclosure statement and raw/undercooked item of menu. Verification within 10 days required to ensure menus have been updated. |