|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands at hand sink next to dessert station and use bare hands to turn off faucet. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of salmon, tuna and eel being held in sushi prep flip top cooler and containers of shrimp tempura and salmon being held in sushi prep reach in cooler all above 41F. See temp chart. CDI: Employee moved items to reach in cooler to rapidly cool as they were just prepared one hour prior and placed in unit except for rice which was in unit over night. Employee voluntarily discarded rice.
NOTE: Ambient air temperature of unit was 41F upon initial measurement taken and decreased to 35F approximately 30 minutes later. EHS advised PIC to monitor food temperatures closely and contact service technician if temperatures fluctuate. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) 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 . Observed containers of cooked mushrooms and cut Brie cheese being stored in prep flip top cooler and a container of hard boiled eggs being stored in another prep reach in cooler all date marked 10/7 - 10/14 for a total of 8 days. CDI: PIC changed expiration date to 10/13 to reflect a 7 day hold period. REPEAT. Points reduced to half due to significant improvement in date marking since previous inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bucket of quat sanitizer being held at dessert station in which concentration level of sanitizer measured greater than 500ppm. CDI: PIC diluted sanitizer which measured 400ppm afterwards. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a bowl with no handle being used as a scoop stored in a container of milk powder and another bowl being used as a scoop being stored in a container of sushi vinegar. CDI: PIC removed both bowls from respective containers. REPEAT.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl with no handle being used as a scoop being stored in a container of cooked rice in prep reach in cooler. CDI: PIC removed bowl from container of rice. |