|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand towel dispenser at hand sink nearest grill areas missing paper towels. CDI-PIC replenished paper towels. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a large bowl with tempura shrimp cooling in sliding freezer and not meeting the cooling rate (see temperature chart). PIC stated tempura shrimp was cooked at 11:30 and at 2:15 tempura shrimp was not observed below 70F. Also observed recently cut salmon on a sheet tray and recently prepared imitation krab in a closed sealed container cooling in sushi low boy and not meeting cooling rate (see temperature chart). CDI-PIC refried tempura shrimp to 165F and placed on large sheet tray to cool in walk in cooler as well as relocated salmon on sheet tray and container without top of imitation Krab to walk in cooler.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 Observed two containers of low mein in low boy near grill at 45-47F as well as one container of noodles in water at 51F. Observed internal temperature of unit at 46F. CDI-PIC lowered temperature of unit and after 30 minutes internal temperature was observed at 40F.
-REPEAT VIOLATION- No point increase due to noticeable improvement on cold holding.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bowl of tempura shrimp cooling in sliding freezer while stacked and compacted and well as observed a large tray of salmon with plastic wrap covering salmon and a container of imitation krab with lid tightly closed in sushi low boy. CDI-tempura shrimp was placed on a large sheet tray and removed to walk in cooler. Plastic wrap was removed from salmon and lid was removed from imitation krab. -REPEAT VIOLATION-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 unlabeled squirt bottles of working sauces at sushi bar and back grill area. -REPEAT VIOLATION- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 scoop handle submerged in flour inside of flour container. CDI-PIC removed flour scoop and placed at dish machine. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed low boy across from grill not maintaining 41F or below. CDI-Unit temperature was lowered. |