|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw salmon stored above an insert container of shrimp tempura in the sushi station lowboy refrigerator.
CDI - Sushi station employee educated on proper storage order. Shrimp tempura relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade to the large immersion blender and one of the slicers stored on the wall adjacent to large immersion blender to be stored as clean with visible food debris on their food contact surfaces.
CDI - PIC brought both items back to the dish room to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of shrimp tempura at temperatures of 46-51F in the sushi lowboy refrigerator. Item had a 8/20 date mark on it and sushi employee stated cooking it at approx. 10am.
- Observed 10 containers of vegan falafel wraps at temperatures of 43-45F in the patron grab & go case. PIC stated that they were prepped this morning at 10am before being placed into the WIC and then brought out to the grab & go case for the lunch rush.
CDI - PIC relocated both items to the WIC. Shrimp tempura was placed onto a sheet pan and containers of vegan falafel wraps were opened to allow for proper air flow to rapidly cool the products.
- Observed an insert container of raw salmon at temperatures of 46-50F in the sushi opentop refrigerator. Sushi employee states not knowing how long it had been out of temperature for.
CDI - Raw salmon voluntarily discarded.
- Observed bagged tomato soup, bagged New England Clam Chowder, and raw tuna to be stored in the refrigerated trailer at temperatures of 46-50F. Ambient of the refrigerated trailer at the time of the inspection was recorded at 50F. Majority of the trailer is taken up by the produce department and only a small section of the items in the trailer are used in the prepared foods section of the store. PIC showed proof that during the managers 11:30am walk the temperatures were all below 41F and states that due to the amount of times the trailer door has been opened throughout the day has caused the trailer to rise in temperature.
CDI - All TCS items were relocated out of the refrigerated trailer at the time of the inspection into the grocery WIC.
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 . |
|
29
|
1
|
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 the facility using an approved HACCP plan for acidification of sushi rice. HACCP plan states they must maintain a daily log. EHS observed multiple dates missing in the last month of log keeping. Daily logs must be maintained and available for review during inspections. REPEAT. Points not increased due to improvement from previous inspection. 10 day VR to observe daily logs being maintained. |
|
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 the top portion of the lowboy refrigerators doors beneath the deli slicers to have an accumulation of food debris/black grime. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the floors beneath the front counter equipment to have an accumulation of food debris/black grime. REPEAT. |