|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed an large rolling garbage can placed directly in front of the handwash sink adjacent the ice machine in the kitchen. REPEAT.
CDI - Garbage can moved to allow for access to the handwash sink. |
|
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 - Observed a container of shrimp tempura to be hot held at the cookline below the heatlamp at temperatures of 120-145F. Cookline employee stated they were all cooked within the last 30 mins for the ongoing lunch rush.
CDI - Placed on TPHC/used immediately.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed the wiping cloth bucket solutions at the sushi counter area to be testing at >200ppm chlorine.
CDI - Sushi employee diluted wiping cloth buckets to a 150ppm solution and EHS provided education on amount of chlorine to add to the buckets in the future. |
|
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 - Observed a large plastic container of raw diced beef to be cooling at a rate of 0.0 degrees/min in the cookline lowboy across from the flattop grill. Container was observed with a tight fitting lid and in a unit that is not designed nor approved for rapid cooling. Cookline employee stated that he had just cut the beef 30 mins earlier to first temperature taken by the EHS.
CDI - Moved to WIC and lid was removed to allow for rapid cooling.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed both of the in use ice scoops to be stored directly on top of the ice machine without a barrier of protection.
CDI - Ice scoops placed into an insert container. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of cleaned plastic containers to be wet nested on the clean dish rack. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a stack of unprotected single service to go trays to be stored with their food contact surfaces face up directly adjacent to the handwash sink across from ice machine in the kitchen, subjecting the food contact surfaces to splash contamination. Containers were also directly below the soap dispenser subjecting them to potential contamination from hand soap.
CDI - Stack of single service containers voluntarily discarded. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed multiple grocery plastic bags containing various ingredients and canned beverages for emplopyees lunches to be stored on shelves throughout the cookline lowboys with the employee food bags stored above and amongst food for consumers.
CDI - All employee food bags were removed from the lowboys and placed in a designated spot in the WIC.
- Observed an employee backpack, phone, and headphones to be stored on an upper shelf of the clean dish rack.
CDI - Backpack, phone and headphones moved to an employee area across from the dry storage racks. |