|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee beverage being stored on top shelf in prep reach in cooler above food items. CDI: PIC removed employee beverage. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed individually portioned salads being stored in glass door reach in cooler at 45F. CDI: PIC returned containers of salad to WIC to rapidly cool. REPEAT. Points reduced to half deduction due to improvement in cold holding since previous inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container with one boiled egg in prep reach in cooler date marked for 9/12, 3 days past it’s expiration. CDI: PIC discarded egg. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a container of tempura shrimp being held on TPHC at sushi prep counter with no time marked to indicate when 4 hour period has expired. CDI: PIC marked container with time of prep as it had been prepared 10 minutes prior. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several large portions of salmon wrapped in tightly wrapped plastic thawing on sushi prep counter. CDI: PIC returned salmon to WIC to complete the thawing process. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of ginger being stored directly on floor in dry storage area near sushi prep area. CDI: Employee placed container of ginger on shelf in dry storage area. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 sushi knives being stored on soiled cloths on sushi prep counter. CDI: PIC removed knives to be W/R/S and removed wiping cloth from prep counter.
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop for bulk ice machine being stored on a cardboard box next to machine and a scoop in large container of sugar with handle resting in sugar. CDI: PIC returned items to be W/R/S. |