|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Sushi station hand sink temperature observed to come no higher than 78F. (-0) |
|
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 one knife on knife stripe with encrusted food debris. CDI- PIC relocates to warewashing for resanitizing. No points taken due to singular item out of compliance, and no pattern witnessed. (-0)
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 . |
|
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 shredded lettuce and other items prepped yesterday inside WIC at 42F-43F. CDI- EHS observed delivery received and WIC ambient temperature drop from 45F to 41F within 15 minutes of door sealing; all TCS items not still in the cooling process inside WIC were 41F by end of inspection. PIC is advised to limit the time WIC door is open during deliveries, and is observed calling in a service order to have the ambient temperate brought down from 41F to 36-39F by repair technician. Repeat. (-1.5) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 german cockroaches near warewashing station. PIC states pest control frequency will be increased from monthly to bi-weekly (or more, depending on pest control recommendation). EHS notes no contamination to food; no pests observed near cooking equipment, nor conditions to foster harborage. EHS advises the PIC to maintain pest control visit documentation for their records and to made available to EHS upon request. (-0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cooked chicken in fliptop mixed with undrained ice. CDI- PIC removes and places new chicken at fliptop with food grade ice packs to assist in cold holding. EHS provides education to staff on importance of using ice packs instead of undrained ice. (-0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed hot water dish plate thermometer onsite without batteries. PIC is advised to replace batteries at the earliest opportunity. VR required. (-.5) |