|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw salmon stored with RTE shrimp and fish in 2-door sushi cooler. EHS observed the RTE items thawing in container with raw salmon. Both RTE items observed in original commercial packaging. CDI - PIC removed RTE items and placed in separate storage area. No contamination observed. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw in shell eggs held at room temperature in front of wok line. Facility has switched from a liquid egg to raw shell eggs. PIC stated they assumed only the liquid eggs needed to be refrigerated. PIC stated eggs were just removed from WIC at 11am. PIC stated eggs will be placed on TPHC moving forward. EHS observed two glass jars of beef paste and chili paste held at room temperature. EHS observed container stating item shall be refrigerated after opening. PIC unaware of this requirement and stated item was shelf stable. EHS provided education on TCS foods. PIC stated both containers were opened at 11am. PIC stated paste will be stored in smaller amounts in separate container; this container will be placed on TPHC and the original jar will be held cold in WIC. CDI - PIC placed time stamp on container of eggs for 11am to reflect when eggs were removed from cold holding. PIC removed jars from service and placed them in WIC to quickly cool. Once cooled to 41F, facility will place item on TPHC. ** TPHC form was updated to reflect new items during inspection. (0)
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
|
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 fish thawing in 2-door sushi cooler in original packaging. Packaging stated item shall be removed from packaging during the thawing process. CDI - PIC removed fish from packaging. (0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 build up on shelving above make unit. EHS observed dust accumulating dust. This fan is pointed at make line. Increase cleaning frequency to avoid contamination. (1) REPEAT. |