|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety EHS observed duck tightly wrapped in WIF. After discussion, PIC stated the duck is par cooked. The duck is steamed, cooled, then fried to crisp the skin of the duck. PIC stated no temperatures are taken after the initial cooking process to verify final cooking temperatures. EHS advised PIC that non-continuous cooking has have prior approval. CDI - Due to missing information on final cook temperatures, PIC voluntarily discarded duck and will discontinue process until approval can be gained. (0) |
|
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 EHS observed salad mix, green sauce, and tofu stored in three door reach in cooler above 41F (see temp chart). This cooler was in disrepair on the inspection but since has been fixed. EHS observed ambient temperature of unit at 38F. PIC stated no temperatures were taken in that unit this morning. CDI - PIC voluntarily discarded TCS foods above 41F. REPEAT. (3)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. EHS observed white tuna being thawed under refrigeration in display cooler at sushi bar. EHS observed ROP packaging still intact during the thawing process. EHS advised to cut an opening in the packaging to allow the entry of oxygen for proper thawing. CDI - PIC instructed food employee to cut slit in packaging to continue thawing. (0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed salad mix two green cutting boards on prep table with deep gashes present on the cutting surface. EHS advised that once the cuts become deep the board should be discarded. CDI - PIC voluntarily discarded cutting boards. (0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed dust and food residue beginning to accumulate on shelving throughout the kitchen . Increase cleaning frequency to avoid accumulation. (0) |