|
11
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11(A) Use food from approved sources only.-P - Observed sushi menu and equipment on site. PIC stated was from separate 3rd party vendor and come in to prepare and sell sushi on weekly basis. Could not verify source or if was from permitted entity. Vr required. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed food thermometer not sanitized before use. CDI to sanitize before use and or storing. |
|
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 - Observed chicken breast hot held at 107 degrees F. CDI, chicken reheated to 172 degrees F.
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chelating agents over food prep area and chemical bottle unlabeled and stored over equipment in dry storage area near walk in cooler. CDI, bottles relocated for proper storage.e 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |