|
15
|
1.50
|
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 a few skewered portions of raw pork stored above packages of cooked noodles and bags of edamame, stored inside the standing reach-in cooler.
CDI: PIC corrected storage order to prevent contamination.
Observed container of raw pork stored above pans of cooked shrimp and cooked chicken, stored inside the WIC.
CDI: PIC corrected storage order to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed white rice hot holding inside rice cooker 1 below 135F. PIC stated they had reheated this rice at 10:00AM (within 2 hours of EHS's observation).
CDI: PIC had food employee reheat the white rice on the flattop above 165F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a container of raw spicy tuna mix date-marked with a prep date of 12/14, stored in lowboy cooler 1 at the sushi station.
CDI: Sushi chef voluntarily discarded the spicy tuna mix since it had surpassed the 7-day window.
Observed a container of crab salad date-marked with a prep date of 12/25, stored in lowboy cooler 2 at the sushi station. Sushi chef stated that date was incorrect and they prepared it yesterday.
CDI: Sushi chef created new date label with the correct date of prep for the crab salad.
Observed a container of raw spicy yellowtail mix date-marked with a prep date of 12/14, stored in lowboy cooler 2 at the sushi station.
CDI: Sushi chef voluntarily discarded the spicy yellowtail mix since it had surpassed the 7-day window.
Observed a large cambro of cut lettuce that bore no date, stored inside the WIC. PIC stated they prepared this yesterday.
CDI: PIC create date label for the cut lettuce.
REPEAT VIOLATION.
**EHS will make return visit tomorrow with the assistance of senior EHS Anna Ortiz to implement Risk Control Plan for facility to gain long-term compliance for date-marking, as facility has repeatedly been marked out of compliance for this 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 sushi rice held on TPHC for 4 hours, not time-stamped with a start time or discard time. Sushi chef stated that they placed the sushi rice on time at 10:00AM this morning.
CDI: Sushi chef created label to indicate the start of the 4 hour mark so that all employees know exactly when to discard the sushi rice.
REPEAT VIOLATION. |
|
35
|
0
|
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.
Observed ROP'd packages of tuna saku thawing inside the WIC, temping past the frozen temperatures, still in it's ROP'd packaging.
CDI: PIC had sushi chef create slits for the tuna saku packages to introduce oxygen in the environment. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 deli container stored inside the rice bin, commingled in the food product. Observed ceramic bowl stored inside the tempura flour bin, commingled in the food product.
CDI: PIC removed both utensils to prevent contamination.
REPEAT VIOLATION. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed porous ceiling tiles near the hood system at the make line and also above the dish machine.
PIC stated he is still working on having these replaced with non-porous material.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed food residue/debris on the wall at the 3-compartment sink.
Increase cleaning frequency. |