|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee on phone in kitchen, then went to don gloves to prepare food without a proper hand wash. CDI - EHS instructed employee to wash hands before donning gloves to prepare food. REPEAT (4) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed numerous cuts of raw fish used for sushi stored above vegetables. EHS advised to rearrange vegetables to avoid contamination when making sushi that does not contain raw fish such as California rolls. Observed raw fish over cut vegetables in WIC. CDI - PIC rearranged storage order. REPEAT (3)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fish cakes, noodles, rice, kani salad, raw fish for sushi (salmon, tuna, etc), and cut cabbage without proper date marking. PIC stated these items were either made today or yesterday. CDI - PIC added date marking to accurately reflect preparation date. REPEAT. (1.5)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 rice being held on time without proper time stamp. PIC stated rice was made thirty minutes prior to inspection. CDI - PIC added time stamp. (0) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of degreaser and a bottle of bleach without proper labeling. CDI - PIC added labels. (0) |
|
35
|
0.50
|
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. EHS observed tuna and salmon in WIC in reduced oxygen packaging. After discussion PIC stated they take fish from the freezer and thaw in WIC. However, EHS observed no slits in packaging. EHS educated PIC on removing fish from reduced oxygen environment prior to thawing. CDI - PIC cut slits in all packages. (0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed food being stored in WIC co-mingled with food used for service. EHS observed tobacco products in a box stored on top of other dry goods in dry storage area, EHS observed employee clothing being stored on top of dry goods in dry storage area. Facility has dedicated employee areas for personal belongings in WIC and dry storage. CDI - PIC moved employee belongings to correct storage space. (0) |