|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed 0ppm chlorine sanitizer during active sanitizing in 3-compartment sink. -CDI- PIC added bleach to sanitizer basin to reach 100ppm chlorine sanitizer.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in sushi lowboy cooler above 41F (see temperature chart). Observed ambient temperature of sushi lowboy cooler at 45F. -PIC stated no food temperatures in cooler were checked today. PIC voluntarily discarded all TCS foods above 41F that were stored in the cooler for over 4 hours (spicy tuna, spicy salmon, seaweed salad, eel, raw salmon, raw tuna). TCS foods that have been in the cooler for less than 4 hours (crabmeat, masago, raw tuna) were moved to WIC for rapid cooling, within the 4 hour cooling window. -CDI- PIC adjusted dial on cooler to lower the temperature. By end of inspection, EHS observed ambient temperature of lowboy reach 40F. Facility may now cold hold in cooler, as long as TCS foods are maintained at or below 41F. EHS advises conducting frequent (daily) temperature checks of TCS foods in each cooler.
REPEAT
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of ginger stored directly on the ground in the WIC. Raise at least 6 inches above the ground. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for batter scoops submerged within the food. -CDI- PIC removed handle from food. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue/debris along gaskets of reach-in coolers. Increase frequency of cleaning.
REPEAT |