|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
REPEAT 5-202.12 Provide at least 100F water at handsinks.
No hot water at handwashing sink in sushi bar area - hot water turned off. Sink still has adequate running water. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed some leftover sticker residue on stacked plastic food pans at clean dish storage. CDI-Items rewashed after sticker residue removed.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few pans stacked wet after cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Cleaning needed around cooking oil disposal area. - observed heavier grease buildup. Have cleaned to prevent pest harborage. |