|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of apple sauce with severe dents along the seams stored amongst wholesome cans on the dry storage shelves.
CDI - PIC moved to designated dented can area to be returned to vendor. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a deli slicer stored on the lower shelf of the dry storage shelves with food debris accumulated in the hard to clean crevices. PIC stated they do still use the deli slicer but not often.
CDI - PIC moved deli slicer to dirty dish area to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 bus bin of blue crab stored in the RIC across from the cook line fryers at a temperature of 44F. PIC stated he had the blue crab out at 8:30am to prepare it for the day and then placed it in the covered bus bin and directly into the RIC. The unit is not designed for rapid cooling and the bus bin must be uncovered to allow for proper air flow around the cooling product.
CDI - PIC moved bus bin to WIF and the lid was removed for rapid cooling. Observed at 41F 40 mins later.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed all the squirt bottles of various condiments behind the hibachi and sushi stations to not be labeled as to their contents. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal pans to be wet stacked on the drying rack adjacent the 3 compartment sink.
CDI - PIC separated wet stacked dishes to allow for proper air drying. |
|
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. - Observed a build up of food debris and rust on the exterior of the cookline oven. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. - Observed the cardboard dumpster with cracks/holes in the bottom left section of the dumpster. REPEAT.
5-501.116 (B) Soiled receptacles and waste handling units for refuse shall be cleaned at a frequency necessary to prevent a buildup of soil or becoming an attractant for insects and rodents. - Observed a heavy accumulation of grease on the exterior of the grease dumpster and the floor beneath the grease dumpster. |