|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from HandsNo bare hand contact is allowed with RTE foods. Observed mushrooms being chopped with bare hands today- employee stopped and asked to donn gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationKeep food stored by final cook temp., with all raw animal foods stored below RTE foods. Observed ginger, cooked shrimp, wasabi, and oil stored under raw fish today- moved to top shelf during inspection. Observed par-cooked chicken stored above multiple RTE foods today- parcooked chicken moved to a lower shelf today. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain chlorine sanitizer at 50-100ppm. Observed <50ppm being dispensed in the dish machine today. Use 3 comp. sink for washing, rinsing, and sanitizing dishes until dishwasher is repaired. Recommend testing dishwasher before use each day to ensure it is working correctly. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-CookingChicken is being par-cooked currently. An application will be provided by EHS for this process. Reheat/second cook temp. must be 165F or more as observed today. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensHealth reminder statement is posted at the front counter today and is correct but it is still not clear which menu items contain raw fish. Discussed new menu with owner and the need for the raw animal food item to be asteriked so that the consumer knows that corresponds to the asteriked health statement at the bottom. Recommend to email EHS a preview of the new menu before going to print to ensure compliance. Corrected through instruction. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working ContainersKeep chemicals labeled correctly. Observed windex and degreasor not labeled today. PIC labeled during inspection. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
. 3-502.11 Variance RequirementA variance is needed for acidification fo sushi rice. A HAACP plan will need to be attached to the variance application and sent in to the NC variance commitee for approval. Application given today.Time as a public health control can be used instead of a variance but that will require the rice to be discarded after 4 hours if not used- TPHC form given today. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Documentation of Proposed Variance and JustificationA variance is needed for sushi rice. See #27. |