|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink at sushi bar obstructed by boxes of wine and other cleaning items. EHS advised to keep hand sink clear of obstruction to allow access for handwashing. CDI - PIC removed obstruction. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed dates missing for items stored in sushi display. PIC stated all TCS items in display were prepared/cut today and usually is gone by end of day. PIC stated if items are left over they are retained for the next day. EHS advised that date marks should be applied to these items due to the intent that they will be held longer than 24 hours. EHS observed missing date marks for tofu in WIC. PIC stated this item was cut today. EHS observed dates applied to the top of the reach in cooler (make unit), PIC stated the dates represent when all items in reach in unit were prepared. EHS advised to apply dates to specific items due the difficulty that came with trying to figure out which item was represented by which date; and to account for numerous containers of the same item all open. CDI - PIC instructed food employees to date tofu and items in display cooler. PIC will stated facility will tweak the date marking procedures by applying dates to each item. (1.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloths throughout the kitchen being stored on prep surfaces and not in properly concentrated sanitizer. CDI - PIC removed all linens from surface to be placed in sanitizer. (0) |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed utensils for grill being stored in water at room temperature. EHS advised that only hot water (above 135F) can be used for in use utensil storage. CDI - PIC instructed food employee to remove utensils for surface to be wash, rinsed, and sanitized. REPEAT. (1) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans being wet nested above three compartment sink. EHS advised to stagger dishes to allow for adequate air drying prior to stacking for storage. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed prep surfaces of prep tables under grill, hot holding units, and prep tables beginning to corrode. EHS advised PIC on last inspection about issue. **EHS will not escalate points to allow facility more time to begin replacing shelving prior to points being taken**. (0) REPEAT. |
|
49
|
0.50
|
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 shelving storing clean dishes soiled with white residue, EHS observed outside of microwave soiled with food debris. EHS instructed PIC to removed clean utensils and equipment from shelve until surface can be propolety cleaned and sanitized. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |