|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed an employee on the cookline handling raw chicken with their gloved hand while placing it into the fryer basket and then change their gloves to work with RTE foods without first washing their hands.
CDI - EHS intervened and proved education on proper handwashing procedures. Employee washed hands before donning a new pair of gloves to continue working with RTE foods. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed 2 employees to be peeling hard boiled eggs with their bare hands at the time of the inspection.
CDI - 3 trays of peeled hard boiled eggs were voluntarily discarded. Facility allowed to continue peeling the rest with gloves on.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of tomato purée to be stored on the dry storage rack with a large dent in its top seam. PIC stated staff had dropped it the other day and it was not used immediately.
CDI - PIC removed from shelves and placed into office to be returned for credit. |
|
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 egg mixture to be stored on the top shelf of the small lowboy refrigerator across from the induction stovetop, directly above a container of RTE sauce.
- Observed an insert container of raw tuna to be stored on the top shelf of the sushi lowboy refrigerator, directly above containers of RTE kani and avocados. Sushi employee stated that they had just brought it up from the back for prep but hadn’t had a chance to yet due to orders coming in.
CDI - Storage order rearranged in both lowboys.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to be testing at 0ppm chlorine at the time of the inspection. After attempts to prime it was still testing at 0ppm and no sanitizer was observed to be moving through the line. PIC contacted Ecolab at the time of the inspection and an Ecolab rep was scheduled to show up later today. Facility approved to temporarily conduct the wash and rinse steps in the dishwasher and then sanitize in the 3 compartment sink as the sanitizer dispenser at the 3 compartment sink was observed properly functional. 3 day VR to observe repair.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed the facility to be actively thawing packages of raw chicken in the food prep sink under no running water at the time of the inspection. When water was turned on it was then observed at 83F out of the faucet.
CDI - Faucet turned on and ice added to keep water temperature below 70F. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple knives to be stored in uncleanable crevices at the cookline opentop refrigerators at the time of the inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed single service plastic containers for seaweed salad and other commercially produced salads to be actively reused throughout the facility as well as a stack of single service containers stored as clean with other clean dishes to be reused at a later date. |