|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
PIC could not provide supplier letter of guarantee from Hare Trading company for yellow tail. PIC could only provide letter of guarantee from KGI and True Worlds.
10 day verification is required. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple food contact surfaces of the deli slicer with food debris and build-up, slicer was stored as clean.
Observed pan and utensil with food debris present in food contact surfaces.
CDI - Slicer and dishes were moved to the dish pit to be properly 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 multiple TCS food items (Chicken, shrimp, tofu, bean sprouts, raw chicken, raw beef, cooked noodles, cut cabbage, pork belly, meatballs, tuna, spicy salmon, yellow tail, seared tuna, cream cheese) out of temperature at 2 of 4 prep top units on the cook line and inside the sushi prep coolers.
CDI - Items were placed on ice baths and moved to the WIC for rapid cooling.
After discussion with the PIC, EHS was informed that the establishment is closed on Mondays, food is placed in the WIC, and all prep units are unplugged to defrost the coolers. Establishment opens at 11AM and coolers were turned on at 10:45 AM and food was placed in the prep units before the units reached 41F.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tightly wrapped salmon cooling at 0F/min items had no temperature decrease over 24 min span.
Observed tightly wrapped duck with 0F/min temperature change over 24 min time span.
Both items located in corner of cooler blocked from air flow.
CDI - Items were placed on trays and moved to a location to increase direct air flow to promote rapid cooling.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed large container of salt with no label.
CDI - Item was labeled. |