|
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 cooked octopus, raw salmon, raw tuna, and raw wagyu beef in sushi prep lowboy cooler being held above 41F. CDI - PIC moved all items to WIC to cool down. Repeat. Risk Control Plan may be necessary if not improved upon by next inspection.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Canton Filet Mignon dish and Basil Filet Mignon dish on menu with no consumer advisory. PIC stated both items are able to be ordered undercooked. 10 VR required. |
|
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 sushi prep lowboy cooler not maintaining TCS foods at or below 41F after periods of heavy use. Maintenance required to ensure cooler is able to hold foods within proper temperature control at all points of food service. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks in tiles in kitchen area in need of replacement or repair. |