|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Observed signed employee health training records missing non-typhoidal salmonella. Records were from 2020 and had not been updated. Observed signed training records for other employees from 2022 with all 6 illnesses. CDI - PIC will update employee health agreements for all employees.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handle soapy soiled dishes, rinse hands with pre wash sprayer, then proceed to handle clean dishes at dish machine. CDI - PIC intervened and instructed employee to wash hands between handling soiled and clean dishes.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee turn off faucet with bare hands after washing. CDI - PIC intervened and instructed employee to rewash and use a paper towel to turn off the faucet. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink at sushi bar with no soap. Hand sink was stocked with hand sanitizer. CDI - PIC added hand soap. |
|
15
|
3
|
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 raw salmon stored over box of cooked soft shell crab in WIC. REPEAT. CDI - PIC removed box of crab.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw breaded chicken stored over trays of raw shell eggs in low reach in unit. Observed open, tied off bags of raw chicken stored over sealed box of raw clams in the WIF. CDI - PIC moved chicken to the bottom of the low reach in unit and moved frozen chicken to the bottom shelf of the WIF.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed fried imitation crab and fried eel above 70 F in WIC. PIC stated that food had been fried 3.5 hours earlier. REPEAT. CDI - PIC voluntarily discarded.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food such as crab salad and sushi rolls above 41 F in low reach in unit at sushi bar. CDI - crab salad was voluntarily discarded and use of the low reach in unit will be discontinued until it is repaired. Sushi rolls that were prepared about 3 hours ago were moved to the WIF to rapidly cool to 41 F or below. Facility has two other functioning low reach in units at the sushi bar. VR.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 fried imitation crab and fried eel in covered container in WIC. Food did not cool to 70 F within two hours. REPEAT. CDI - PIC will adjust cooling techniques to include methods such as shallow, uncovered containers and use of the WIF to rapidly cool foods.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed low reach in at sushi bar holding food above 41 F. Ambient air temperature was 49 F. |