|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed sushi employee wash her hands and turn the faucet off with her clean hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed sushi employee Chang gloves without washing her hands
CDI EHS educated PIC and employees washed their hands again. |
|
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 more than 25 opened and unopened deli meats and cheeses in deli case above 41F. PIC stated case was filled by Boars Head today around 10 am. PIC has put in an emergency service order for case to be serviced. Ambient air in case is 52F. Deli case will not be used until repaired. CDI PIC voluntarily discarded all opened and unopened meats and cheeses in deli case. REPEAT
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 squeeze bottle of oil on cook line not labeled. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed deli case not holding TCS meats and cheeses at 41F or below. PIC has put in an emergency work order. EHS will do a follow up visit to verify deli case has been repaired. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed pipe under hand sink in sushi area leaking. |