|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed avocados being stored above RTE foods in poke pre unit. Ensure unwashed produce is stored in a manner that does not risk cross contamination of RTE foods.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in sushi display case holding above 41F during inspection. Employee stated all items had been cooled in WIF and temped before being placed in unit. Ambient in unit maintaining 39F. All TCS foods stored in unit for longer than four hours voluntarily discarded. All TCS foods stored in unit for less than three hours rapidly cooled down in freezer. Unit will operate on time until it can be serviced. Maintenance contacted during inspection. 72 hour VR required.
1.5 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 . |
|
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 employee cooling sushi in WIF while sealed in plastic containers during inspection. CDI - EHS intervened and had employee uncover all containers. Ensure all foods remain unsealed while cooling to hasten cooling process.
Repeat. 1 pt. Risk Control Plan to be discussed if no improvement by next inspection
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee improperly donning hair net during inspection. EHS coached employee on donning hair restraint in a way that ensures all hair is properly contained.
0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed handle to scoop for dry rice being stored directly in contact with customer food during inspection. Ensure dispensing equipment is stored in manner that does not expose customer foods to cross contamination.
0 pts. |