|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repackaged raw proteins being stored above RTE foods in both RIFs. EHS advised PIC to reorder storage. EHS could not get CDI due to amount of reorganizing needed to fix problem. 72 hour VR required. Repeat.
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 |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine. More frequent cleaning needed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw tuna and raw salmon in sushi prep unit prepared at ambient temperature maintaining a temperature of 44F at 10:50am. No change of temperature had occurred by 11:35am. Observed tempura shrimp 8/1 in tempura prep unit that had not completed the cooling process and was maintaining 44F. CDI - PIC changed cooling method to hasten cooling. All items achieved proper cooling rate. Tempura shrimp was voluntarily discarded.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 Observed squid salad prepared on 7/24 in prep unit for use during inspection. CDI - PIC voluntarily discarded.
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 . |
|
33
|
0.50
|
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 raw tuna and raw salmon prepped at ambient being cooled in prep unit while wrapped tightly in plastic wrap, stacked on top of each other. Observed cooked tempura shrimp from 8/1 that was being cooled in a prep unit while in a plastic container covered with plastic wrap that had not completed the cooling process. CDI - PIC moved all items to WIC and laid out on a sheet tray to hasten cooling. All items achieved proper cooling rate. Tempura shrimp voluntarily discarded. Repeat.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed unsealed wooden cutting board in kitchen area during inspection. PIC stated it is regularly used to slice cooked steaks. CDI - PIC removed from kitchen and advised all employees to stop its use. |