|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a silicone spatula being stored in hand sink at server station. CDI: PIC removed spatula from hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two boxes of unwashed mangos being stored on a shelf in RIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order. |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried rice being held in rice hot holding unit at 98F. CDI: PIC stated fried rice was fully cooked approximately 2 hours prior. Rice was reheated to 168F before placing back in hot holding unit. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS food items being held above 41F in prep reach in cooler both in flip top and reach in portion of unit. Also observed a container of seared tuna in sushi display case, container of crab meat and a container of spicy shrimp being held in sushi prep reach in coolers all above 41F. See temp chart. PIC voluntarily discarded all items. PIC contacted service technician who stated will be onsite later today. PIC will hold foods in prep cooler on TPHC until unit is repaired. VERIFICATION REQUIRED within 3 days to ensure prep cooler is able to maintain foods at 41F or below. REPEAT. |
|
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 is not been labeled, or if the label is incorrect. -P 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 . Observed a container of cut lettuce being held in WIC date marked with prep date of 23June, cut lettuce was actually prepared today. CDI: PIC placed correct date mark on container. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed at 2:45pm several containers of sushi rolls being held on TPHC in sushi prep reach in cooler and several TCS foods being held on TPHC on sushi line all with a discard time of 2:30pm, 15 minutes past their expiration time. CDI: PIC discarded all items. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in kitchen propped open by a wooden block. Keep outer openings of establishment closed to prevent insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Keep outer openings of establishment closed to prevent insect or rodent entry. |
|
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 a bowl being used as a scoop resting in a bus tub of raw veggies at cook line. Use a scoop with handle positioned above food or store bowl outside of container of veggies. |