|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed sushi employee, while testing PH, conduct a hand wash after handling solutions to prep RTE foods however the employee washed hands for less than 10 secs. Prior to cross contamination the PIC and EHS re educated employee on how to was hands properly. CDI- Education was provided and EHS observed proper hand washing.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.112 Maintain high temp mechanical sanitizing at 180F water. Pf - 4-501.110 The Temperature of the wash solution in spray type ware washing that use hot water to sanitize may not be less than 160F for a conveyer. Pf- EHS observed high temp disk read 151F. A Vr will occur within 10 days to ensure high temp dish machine is functioning properly. PIC posted a sign for staff to use 3 comp sink and place a service request. |
|
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- REPEAT- Observed 5 containers of chicken breast above 41F in the grab and go. CDI- PIC voluntarily discarded the items. NOTE: Major improvements have been noted with grab and go case. No permit action has occurred however if the violation is noted on the next inspection permit action and RCP shall occur.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed secondary containers of oil an d spice throughout prep lines and cook lines without a label. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed flooring throughout the display case line damaged with pits and chipping flooring. |