|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine dispensing sanitizer at a concentration of roughly 10ppm chlorine. CDI - PIC primed unit to work out air bubbles in the line. Machine now dispensing at 100ppm chlorine. Repeat.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for undercooked half egg side dish, Lunch Special Cashu Don, or Lunch Special Chicken Cashu Don. CDI- PIC updated menus during inspection. Facility’s menu is online exclusively.
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure on Kazoku Shoyu, Chicken Shoyu, Pork Mazemen, Chicken Mazemen, Chashu Don, Chicken Cashu Don, Gyudon, Salmon Ikura Don, Spicy Tuna Don, Spicy Salmon Don, Tuna Don, Lunch Special Kazoku Shoyu, or Lunch Special Chicken Shoyu. CDI - PIC updated menus during inspection. Facility’s menu is online exclusively. |
|
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 cooked chicken cooling from ambient after being removed from temperature control to portion out in a deep, covered plastic container in WIC. Chicken had a cooling rate of 0.0F/minute. CDI - PIC removed from WIC, placed in a shallower container, and moved to RIF to cool. Repeat. Risk control plan to be discussed if no improvement by next inspection.
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 |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed pork bones being slacked at room temperature in prep sink holding at 56F during inspection. CDI - Employee moved to WIC to bring back to 41F or below. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle being stored directly in contact with cooked chicken in appetizer prep unit. CDI - PIC removed.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cup container being stored directly in container of salt in dry storage area CDI - PIC removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many utensils being stored as clean while wet stacked together. Ensure all utensils are air dried properly to preclude microbiological growth. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Whirlpool branded reach in freezer being used to store customer food during inspection. Removal or replacement with commercial grade equipment needed. Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored in conjunction with and above clean food contact surfaces during inspection. CDI - PIC moved to appropriate location. |