|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cut lettuce used as a garnish stored underneath raw shrimp in lowboy unit by grill. CDI-PIC corrected storage order. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored above washed onions and zucchini. PIC corrected storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
1
|
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 cut raw salmon slowly cooling in sushi lowboy unit wrapped in plastic and cut 3 hours prior to inspection and cut raw steak slowly cooling in lowboy unit of prep top by grill in in a deep, metal container with a plastic lid that was cut 2 hours prior to inspection. CDI-PIC moved cut salmon to freezer and cut steak WIC to rapidly cool. REPEAT. EHS spoke with PIC about placing cut and prepped meats uncovered in WIC to cool prior to holding food in prep units.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth used for sushi prep unit cutting board stored on cutting board and not in sanitizer. PIC removed cloth. |