|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a garage can to be placed directly in front of the sushi counter handwash sink that is across from the sushi counter prep sink, blocking access to the handwash sink.
CDI - Garbage can moved. |
|
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 multiple metal sifters of various sizes, pairs of tongs, and multiple plastic insert containers to be stored as clean on the clean dish racks with visible food debris/sticker residue on their surfaces.
CDI - PIC placed all dirty dishes at the dishwasher area 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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of raw pork katsu and raw chicken katsu to be at temperatures of 43-45F in the 1 door lowboy across from the induction stovetop. PIC stated he was unsure of why it was out of temperature and that staff shouldn’t have had it out today. REPEAT.
CDI - Moved to WIC to rapidly cool.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the facility utilizing TPHC for the items in the 2 cookline opentops and some items in the cookline lowboys but the white board set up on the previous inspection to keep track of time stamps was observed to be erased/blank. Facility uses TPHC for their lunch hours (12pm-2:30pm) and then discards and replaces all items when the dinner hours start at 4pm. REPEAT.
CDI - EHS on site at 2:30pm and observed all items discarded before being replaced at 4pm. TPHC board properly set up for dinner period before EHS left. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles containing a purple and a yellow solution to be stored at the pre rinse sink of the dishwasher area and both were not labeled as to their contents.
CDI - PIC labeled spray bottles. |
|
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 an insert container of pooled eggs, 2 insert containers of shredded cabbage, and a container of raw marinating chicken to be at temperatures of 45-50F in the cookline lowboy refrigerators and the 1 door lowboy across from the induction stove at the time of the inspection. All items were observed with tight fitting plastic wrap/lids covering the containers. PIC stated all items were prepared earlier, approx 1 hour before the EHS arrival. Lowboy refrigerators are not approved nor designed for rapid cooling and tight fitting plastic wrap/lids shall not be used on items actively cooling down as it prevents the cold air from flowing around the product. REPEAT.
CDI - PIC moved all items to the WIC and removed the tight fitting plastic wrap on the containers.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a wiping cloth bucket at the sushi counter to be testing at >500ppm quaternary ammonia.
CDI - Wiping cloth bucket emptied and refilled with properly concentrated 250ppm solution from 3 compartment sink dispenser. |