|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 multiple housemade TCS sauces in sushi prep unit, cooked chicken and raw shrimp in wok unit, and fried tofu in middle unit maintaining above 41F during inspection.
CDI - Sauces, shrimp, and chicken were voluntarily discarded. Employee verified tofu had recently been placed in prep unit top, which had been left open. Tofu was moved to bottom of unit to cool.
0 pts.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed sheet pans of rice stacked together with no barrier or gap in between the base of the sheet pan and the rice. Observed container of green onions being stored directly in contact with cut cabbage in wok prep unit. Ensure there is a barrier or gap between the bottom of all pans and customer foods.
Repeat. 1 pt. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 metal bowl being used to portion and dispense cooked rice at wok station. Bowl was mostly submerged into rice. CDI - Employee removed bowl and replaced with an appropriate utensil with a handle.
0 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris on shelving units in dry storage and dish pit, and food debris at the bottom of RIFs. More thorough or frequent cleaning needed to preclude pest harborage.
Repeat. 1 pt. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed grease build up in between equipment in main kitchen area during inspection. More frequent or thorough cleaning needed to preclude pest harborage.
0 pts. |