|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment and Utensils - P Observed an employee use the 3 compartment sink dish sink to add water to fish for steaming. Use the approved food prep sink. CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or below. Observed sushi prepared in the morning as 52-56F. The staff decided to discard approximately 12 spicy salmon and spicy tuna rolls because of this temperature violation. CDI |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.11 Variance Requirement - PF. The acidification of sushi rice in order to hold the rice at room temperature requires a variance from the state of north Carolina. No variance could be provided. Facility must apply for and receive a variance, hold sushi rice in temperature, or switch to time as a public health control. Return visit required. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Documentation of Proposed Variance and Justification - PF. A variance must be obtained for the acidification of sisho rice. Also see #27. |