|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee crack raw shell egg with gloved hand and then use the same gloved hand to get salt out of working container to sprinkle on egg. - CDI - Education provided. Salt discarded. Employee changed gloves and washed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. - P - Observed max temp of 155.0 for the dish machines final rinse after 4 runs. Dishes were already being washed using the dish machine prior to EHS running thermometer through four times in a row. - CDI - PIC agreed to sanitize all dishes in 3 compartment sink until dish machine can be repaired. Follow up visit required to ensure dish machine is reaching required temperatures for hot water sanitizing.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer of greater than 400ppm at 3 compartment sink during active dishwashing. - CDI - PIC diluted sanitizer with water to bring quat sanitizer concentration down to 300ppm. Contact vendor to repair dispenser to allow for sanitizer to come out of dispenser at 200-400ppm quat. Follow up visit required to ensure dispenser has been repaired.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). - Pf - Observed seared albacore sashimi and vegetable kimchi fried rice (over easy egg) offered undercooked yet lacking an asterisk on menu. - CDI - PIC updated menu to include appropriate asterisks. |
|
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. - Observed mahi mahi thawed in reduced oxygen packaging yet not cut open during thawing process. - CDI - PIC cut all packages of mahi mahi. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |