|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed half pot of cooked white rice being held under 135F in rice cooker. PIC found unit half plugged in and stated it possibly turned off after the cooking process by mistake. PIC stated rice was cooked at 10am. CDI - PIC voluntarily discarded rice. (1.5)
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed cut salmon and spicy crab mix in 2-door LB sushi unit without proper date marks. PIC stated it was prepared the day prior and confirmed with sushi chef. CDI- PIC allowed to date the salmon and spicy crab mix, Chef verified with sushi chef items were prepared prior to close the night before. (0)
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 . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed litter accumulating around dumpster area. EHS observed items such as shelving and wood pallets being stored outside of dumpster area. EHS advised to clear out area of unnecessary items and litter. (0) |
|
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. EHS observed large amount of residue on the ceiling in hibachi dining rooms due to preparing food during hibachi service. EHS advised to increase cleaning frequency of ceilings and walls of dining rooms due to food being prepared in room. (0) |