|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observed two deli containers stored inside handsink by 3-compartment sink. -CDI- Employee removed deli containers. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed batayaki sauce (heavy cream and butter) holding below 135F above flattop grill. -CDI- PIC placed batayaki sauce on 4-hour TPHC and added batayaki to permanent TPHC procedures.
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 . |
|
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 multiple TCS foods in sushi display case #2 above 41F (raw tuna, raw salmon, cooked shrimp, eel). -CDI- PIC verified all food temperatures at 11:30am by recording in log book and EHS observed log book with all TCS foods temperatures properly cold holding at or below 41F. PIC stated cooler sliding doors are frequently opened during lunch rush, resulting in raised temperatures. EHS observed ambient temperature of sliding cooler at 38F. -CDI- PIC placed all TCS foods on 4-hour TPHC (all foods had time stamp already listed on date mark sticker) and PIC added all foods in sushi display cooler #2 on permanent 4-hour TPHC procedures. EHS observed completed TPHC procedures.
REPEAT
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed multiple packages of raw fish, thawed within ROP bag environment. -CDI- PIC cut holes in the ROP bags of fish. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for rice scoop directly touching the rice. Ensure handles are above the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among multiple plastic containers stored as clean. Ensure all dishes are properly air dried prior to stacking. |