|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 Parasite Destruction - P - Fluke provided by sushi supplier and served undercooked does not have parasite destruction information from supplier. All fish served raw or undercooked must have parasite destruction information from the supplier. VR - Verification required by 8-14-2021 that fluke is either aquacultured or frozen as specified under 3-402.11 of NC Food Code. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Spicy salmon, yellow tail and tuna scraps did not have date marks on them in sushi cooler. Ready-to-eat TCS foods must be dated marked and held for no longer than 7 days. For sushi fish, day 1 is the date the fish is thawed or opened. CDI - Dates placed on items with no dates. Half credit due to improvement from last inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Spicy tuna, regular tuna, and salmon were cooling at 50-57F in sushi display cooler. Place foods that are cooling in equipment that is designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Items moved to walk-in cooler to cool to 41F before they will be placed back at sushi station. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables - C - Repeat - Employees cutting avocadoes at sushi station with stickers still on them. Fruits and vegetables must be washed thoroughly before cutting or serving. Remove stickers during washing process. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Torn gaskets on the doors of sushi reach-in coolers and reach-in freezer. Sushi display cooler's plastic doors are cracked and held together by tape. Equipment shall be maintained in good repair. Repair/replace listed equipment. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Repeat - Refrigeration gaskets have moldy buildup throughout establishment. Floor in walk-in cooler needs to be cleaned. Heavy grease buildup on stove top. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C - Prep sink hot water does not work. Plumbing fixtures shall be maintained in good repair. 0 pts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Floor cleaning necessary underneath woks and underneath handsink beside dish machine. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 points due to improvement from last inspection. 0 pts. |