|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS foods in front make unit for sushi (see temp chart). Majority of the items inside unit were cut and prepared at 12pm. EHS observed ambient temperature of unit at 48F. PIC called work order during inspection. PIC voluntarily discarded all food outside of cooling window and placed remaining TCS foods in WIC uncovered to quickly cool. REPEAT. (3)
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 . |
|
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 EHS observed a container of pesticide spray under three compartment sink. PIC stated it was pesticide used for outside. EHS advised to label container and to utilize a pest control company for pest issues. CDI - PIC labeled container. (0) |
|
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 tofu cooling in reach in of make unit in tightly covered container. EHS observed no temperature change after twenty minutes (see temp chart). EHS observed shrimp tempura cooling in the WIC on sheet trays. Tempura was mostly in the middle of the pan. EHS observed the outside portion was twenty degrees cooler than the shrimp in the middle. The tempura was made around 12pm stated by PIC. At 1:55 EHS observed shrimp at 73F. CDI - With five minutes remaining to cool EHS instructed PIC to split the sheet trays even thinner to allow for more efficient cooling. Tempura was able to cool below 70F within the 5 minutes to continue cooling. Tofu was placed in WIC with no lid. REPEAT. (1)
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing raw tuna in WIC. Packaging stated to remove fish from ROP during the thawing process. EHS observed tuna still stored in ROP. CDI - PIC removed tuna from seal package to continue thawing. (0) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed plastic wrap being used to cover non-food contact surfaces to protect from food debris/residue. EHS observed this plastic wrap tearing and ripped. EHS advised to use a material that is non-absorbent and can be washed, rinsed, and sanitized. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed two door RI gaskets soiled with black residue. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dry goods mixed in with dry goods for service. EHS advised to designate a separate area for all cooking equipment and foods for employee use only. (0) |