|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal lids stored in basin of handsink next to cook line. EHS discussed maintaining access, not using for any other purposes than handwashing. CDI- objects cleared. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods holding above 41F in walk in cooler, see temperature chart. PIC stated that these products were just briefly out being cut/prepped. Facility process is to remove sushi from freezer in morning, thaw and then cut and put into walk in, just enough product for the lunch then continue to thaw out as needed. EHS found that walk in cooler was holding around 45-46F, not holding at proper temp. PIC stated she confirmed cooler was holding temp last night before she left facility. PIC removed ALL TCS foods from walk in cooler, put some sushi in prep units and iced down and then returned some products to freezer while cooler is malfunctioning. EHS observed small amount of TCS products in walk in cooler, mostly non-TCS cut veggies and sauces. PIC called for repair, tech will be at facility around 4pm. VR by 10-21 to ensure cooler is fixed and holding temperature.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 scoop handle contacting rice. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a few boxes of to-go products on the floor near back door. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning, specifically underneath cooking equipment like holding units and the frier area. REPEAT. |