|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed filling up pot of water at hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee educated. 0 pts. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Escolar is on the menu as white fish. Food must not be misbranded and honestly presented to customer. VR - Establishment must put “escolar” on menu and not “white fish”. Follow-up to be done within 3 days. |
|
15
|
3
|
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 Raw eggs stored on shelf above cut lettuce in sandwich cooler bottom. Raw fish stored on shelf above ready-to-eat foods in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Crab Rangoon in hot holding measured 110-115F. TCS foods in hot holding shall measure at least 135F. CDI - Crab Rangoon reheated to above 165F. 0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 1 container of raw tuna in sushi display cooler measured 50F. TCS foods in cold holding shall measure 41F or less. CDI - Tuna moved to walk-in cooler to cool. 0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths stored in 0 ppm quat sanitizer buckets. Maintain wet wiping cloths in properly concentrated sanitizer solution. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on doors of sandwich cooler in kitchen. REPEAT //
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Mini freezers are not commercial equipment. Replace with NSF-listed commercial freezers. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Clean shelves throughout kitchen. Clean shelves more frequently. 0 pts. |