|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various items holding above 41F in sushi lowboy and pizza flip top prep unit (see temperature chart). PIC voluntarily discarded all items as items had been in units for more than 4 hours. Do not use units until repaired unless TCS items held on TPHC. - VR - Verification required within 3 days to ensure units have been repaired.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P - Observed various TCS items holding on Asian hot bar at 2:40PM with time label indicating items would be discarded at 2PM. Procedures indicate the bar should be broken down at 2 and restocked at 4PM. However employees were changing pans out one by one to allow bar to be stocked all day. - CDI - PIC discarded all items prepared prior to 11AM and placed fresh items recently placed on hot bar into hot box to hot hold until 4PM when bar is restocked.
*NOTE: No point deduction due to holding window being 11AM-2PM which is less than 4 hours allowed. Ensure procedures are followed as written. Items can be hot held or on TPHC but they cannot be both. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf - Observed two days within the last few weeks of logs lacking pH values recorded for second batch of rice made that day. Also observed logs not matching labels on rice containers. The logs indicated the first batch of rice was used in its entirety at 10AM, but a container with rice containing a label for the first batch of rice was present in the facility. Sushi PIC stated she took rice from the second batch of rice container and placed it in the first batch of rice container without changing the label. Ensure containers are cleaned between batches and labels are changed to reflect the product within the container accurately. - CDI - Education provided. PIC corrected labels. Ensure logs are maintained accurately. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed various items cooling in lowboy and grab-n-go units. Walk-in cooler or walk-in freezer are the only approved cooling equipment in facility. Do not cool in any other equipment. - CDI - PIC moved items to walk-in cooler to quickly cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT - Observed ice buildup on ceiling of walk-in cooler and walk-in freezer. Repair leak.
*NOTE: No point deduction due to equipment properly functioning.
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. - Observed aluminum foil lining cooking equipment. Remove. |
|
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. - REPEAT - Observed food residue and debris buildup in sliding door tracks throughout facility. Also observed microbial growth and food debris buildup in vent areas underneath pans in sandwich prep countertop unit. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floor of walk-in cooler in need of cleaning. Also observed walls near three compartment sink and cooking equipment in need of cleaning. Clean and increase cleaning frequency to maintain clean. |