|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed handwash sink by dishmachine without handwash signs. EHS provided signs. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon in wrapped and in a new container stored above RTE Japanese egg rolls in RIF. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P. Observed raw shelled eggs overfilled in the prep unit (53F) and eggs in a bowl stored next to prep unit. PIC stated eggs in the bowl were about to be used for prep, but had temperature of 63F. CDI-PIC moved eggs to WIC to rapidly cool.
For more information, please visit: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one bottle of bleach without a label. CDI-PIC added label to bottle. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cream cheese and raw spicy tuna mix with no cooling rate change and dropping 1F/30 mins in sushi lowboy unit. Block of cream cheese was wrapped in plastic wrap and spicy tuna mix container was covered in plastic wrap. CDI-PIC moved items to WIC to rapidly cool. EHS spoke with PIC about using WIC to cool cold held ingredients used for prep once brought out to room temperature. Repeat, but points not escalated due to improvement of cooked broccoli and rice items.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of vegetable oil and boxes of carrots stored on the floor near the back door. PIC stated they were from a delivery this morning, food handler moved items to 6 inches off the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed small bottles of sauces and small plates used for sharing ordered customer items on front counter by sushi bar without protective barrier. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed opened bottle of DayQuil stored on shelf beside clean equipment on storage rack next to WIC. PIC removed bottle of DayQuil. |