|
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 raw lobster and raw lobster tails stored above ready to eat cooked crab. CDI PIC corrected order Repeat
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken holding above 41F. PIC stated that items had been portioned and placed in drawer day before and had not been out today. CDI Raw chicken above 45F were voluntarily discarded. Display coolers holding raw fish holding items above 41F. PIC stated they will go forward with holding items in display on TPHC. Items in display case marked with time.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Sushi fish received fresh, cut and portioned, placed in freezer. No date is being placed on item. Item is then date marked when thawed and placed up front for service. Crispy rice was also in freezer with no date. VR required. EHS explained that every day has to be accounted for. Date of prep/cook and then placement into freezer ( if same day) needs to be labeled on all sushi fish and all cooked items like crispy rice. Then, when brought out of the freezer and placed into RIC, date of thaw must be added. All dates need to be on items. Total time = no more than 7 days I.E. Receive fish on 12/30, cut, portion and place in freezer-date of 12/30 goes on portion. When item is pulled from freezer on 1/3, then 1/3 needs to be added to label, and may not be kept past 1/8 (total time equaling 7 days).
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed various caviar and sprouts being held on time with no time stamp. CDI PIC placed time stamp on items. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of cleaner with no label. CDI items were labeled. Repeat |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed 3 containers of sushi rice that had not been tested within the 1/2 hour allotted from time of prep. Additionally, records indicated testing of rice had not been done since 12/27 and facility had been open on the 28 & 29th serving sushi rice. Rice was voluntarily discarded as it tested above 4.1 and the testing mechanism was not calibrating correctly. Calibrated instrument held at 6.8/6.9 with the base and 4.0 with the acid. The batches of rice tested from 4.2-4.4. Facility will go forward with 4 hour TPHC holds on rice until proper calibration can be maintained. VR required on Thursday to observe testing of rice. Repeat |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed in use avocados with stickers still adhered to them. Stickers need to be removed in the wash process. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed two cold drawers that were not functioning properly. Observed white chest freezer that PIC stated was broken but not in use. Repair drawers and remove or replace chest freezer. Observed severely rusted shelving in double dour tall reach in cooler. Resurface or replace shelving. Repeat giving time to have WIC in place and drawers fixed no escalation in points. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed residue and debris on the outside and inside of reach in coolers, especially tall double door coolers. Clean with more frequency. |