|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed raw oysters in sushi prep 2 and robata units not being stored with their shellstock tag. PIC copied shellstock tag and placed one copy with both batches. Observed all shellstock tags retained void of label identifying the date the last piece was sold. Ensure all tags are properly labeled with the date the last piece is sold.
10 day VR required.
1 pt. |
|
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 REPEAT
Observed raw hamachi behind RTE foods and various raw fishes above RTE foods in sushi prep 2 during inspection.
CDI - PIC corrected storage order.
1.5 pts.
Points not escalated due to correction of previously noted violation.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT
Observed all foods in flattop prep holding above 41F during inspection. See temperature chart. Ambient in unit 48F. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded.
72 hour VR required.
3 pts. Risk Control Plan to be discussed if no improvement by next inspection.
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
|
1.50
|
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) REPEAT
Observed various foods throughout kitchen being held past the 7 day allotment. Observed various foods in prep units void of date labels identifying the date which they were prepared. PIC stated all items are removed from mother batches in the WIC. All out of compliance items identified with asterisk in temperature log.
CDI - Out of date foods voluntarily discarded. REHS confirmed prep dates of all other foods and allowed them to be labeled.
1.5 pts.
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 . |
|
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 various holes in FRP walls in dish pit area. Repair necessary.
0 pts. |
|
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 belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods.
0 pts. |