|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sushi handsink with one (1) lid and plastic container placed in basin at the start of inspection. CDI - Employees removed lid from basin without verbal correction by EHS. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) portions of TCS food (Sushi Combo platters) at sushi grab n go cooler at temperatures ranging from 42F to 45F. Sushi department head had stated that sushi was prepared at 7 am, more than four hours prior. All other TCS food within cooler was observed at 41F and below. CDI - PIC voluntarily disposed of out of temperature food.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed one (1) food employee engaged in food prep (decorating cakes and baked goods) with wrist watch and bracelets. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet wiping cloth in prep sink basin at sushi prep area. Rotate in use wiping cloths to sanitizer bins and rotate used wiping cloths to dirty linens. |