|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No one at facility has taken or passed and ANSI accredited test. Owner came at the end of inspection. GM is on vacation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on or above food prep surfaces during food prep. CDI- drinks were removed. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed two pans of fried sushi rolls in prep cooler #1 that were stored above 41 F. PIC (and date) stated items were prepared last night and were stored in prep cooler overnight. Also, observed four totes of fried sushi rolls, and two totes of fried shrimp tempura stored in walk-in cooler above 41 F. Items were prepared yesterday. Reading on walk-in cooler was 45 F. Items were denatured and discarded into trash. VR- facility has up to three days to repair walk-in cooler. REPEAT (full points)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler temperature was at 45 F. Items in walk-in cooler were stored below 41F, but many were above 41 F. Owner will have cooler repaired by today. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean debris from sushi-making machine near conveyor belt. |