|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by sushi line. -CDI- PIC provided paper towels.
REPEAT |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed unsalted butter in prep unit above 41F. -CDI- PIC voluntarily discarded the butter.
-Observed cooked rice noodles stored above prep unit at room temperature, above 41F. -CDI- PIC verified when noodles were originally cooked and placed them on 4-hour TPHC. Going forward, facility will hold rice noodles on 4-hour TPHC.
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 . |
|
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 no start/discard time listed for spicy tuna and shrimp tempura held on 4-hour TPHC. -CDI- PIC verified when both items were removed from temperature control and properly added start/discard time.
REPEAT
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
-Observed no written procedures for spicy tuna held on 4-hour TPHC. -CDI- PIC added spicy tuna to the pre-written TPHC procedures for sushi rice and shrimp tempura.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 two containers of cooked chicken cooling in prep unit low reach-in cooler, covered with lids. Per date mark, chicken was originally cooked today, less than 2 hours ago. -CDI- PIC immediately moved chicken to WIF for rapid cooling. By end of inspection, EHS observed chicken cooling at sufficient rate to reach 41F within the required time.
REPEAT
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 . |