|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed cutting boards in sushi prep area not washed, cleaned, and sanitized after working with raw fish on the cutting boards. Food handler stated the cutting boards are only sanitized using a spray sanitizer after use. Cutting boards must be washed, rinsed, and sanitized between working with raw animal foods and ready-to-eat foods, and at least every 4 hours. - CDI - Food handler moved cutting boards to 3-compartment sink to be washed, rinsed, and sanitized. -1.5 points-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed no date labels on items in flip top of pizza bar (tomato sauce, sausage, artichokes, sliced tomatoes). Observed no date labels on cut lettuce and sliced tomatoes in flip top of sandwich prep area. Items held in establishment for over 24 hours must have a date mark. - CDI - PIC knew when items were placed in flip top area by cross referencing the items with dates in the lowboy. PIC correctly date marked items in flip top. - 0 points -
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed turkey and cheese sandwiches cooling in lowboy units in sandwich prep area holding at 47F. All cooling should occur in walk-in cooler or walk-in freezer. - CDI - PIC moved items to walk-in cooler to quickly cool. After 30 minutes in WIC, sandwiches temped at 41F and were moved to lowboy unit for cold holding. - 1 point -
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 buildup of food debris and grease along floors and walls near fryer and sushi prep area. Clean and increase cleaning frequency to maintain clean. |