|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw salmon over RTE foods in kitchen low boy. EHS observed raw tuna stored over kani salad in sushi low boy. EHS provided education. CDI - PIC rearranged storage order. No contamination was observed. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. EHS observed thermometer stored on ice machine at sushi bar soiled with food debris and residue. CDI - PIC removed thermometer from service to be washed, rinsed, and sanitized. (0) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 EHS observed shredded fandito cheese, soft shell crab, and meatballs cooling at inadequate rates (see temp chart). EHS observed items cooling in reach in units of make tables, covered with tight fitting plastic wrap. PIC stated items were prepared at 4pm and placed into units. PIC stated this is not the correct procedure. Items should be thinned out on sheet trays in WIC to cool. CDI - PIC provided education to staff, food employees moved items onto sheet pans and into freezer to quickly cool. (0.5)
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed foods in dry storage stored in boxes on the floor. EHS advised to elevate boxes six inches off ground. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed a few rubber spatulas and spoons beginning to chip on ends of utensils as well as handles being burnt. CDI - PIC voluntarily discarded. (0) |