|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Trash receptacle blocking access to hand sink between 2 prep sinks. CDI- cleared access.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Eating utensil stored in same hand sink. CDI- removed utensil. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Facility could not produce letter of guarantee from KGI for fish received not frozen. CDI- KGI rep sent letter while on site. |
|
33
|
1
|
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 shrimp tempura in prep top above 41F. Observed cut yellowtail in display case above 41.0 F. Food must be cooled actively in walk-in cooler or freezer to 41F before placing into a cold holding unit. . CDI-PIC moved yellow tail to WIC. Tempura shrimp placed into direct contact with metal pan in prep top. Tempura dropped to 38.0 F within 30 minutes.
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 . |