|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee wash their hands and then not use a barrier to turn off the faucet, decontaminating their hands.
CDI - EHS intervened and had PIC educate the employees on proper handwashing procedures. Employee properly rewashed hands and used a barrier to turn off the faucet. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a large bin of raw chicken wings to be stored on a shelf above bins of raw salmon and raw shrimp in the 3 door RIC across from the oven. REPEAT.
CDI - PIC corrected storage order.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a bin of raw shrimp to be stored on a shelf above a container of pre-cooked mussels in the 2 door RIC across from the wok line. REPEAT.
CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a clear liquid at the dishwasher area to not be labeled as to its contents.
CDI - PIC labeled chemcial bottle. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 metal insert containers of sauces and seasonings to not be labeled as to their contents at the cookline. REPEAT.
CDI - PIC labeled containers. |
|
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. - Observed multiple bags of flour, sugar and MSG to be stacked on top of one another on the floor at the dry storage area. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed a bin of avocados that were ready to use as per the PIC at the sushi counter area that still had stickers on them. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed a majority of the dry storage shelves in the back of the kitchen to be lined with absorbent, uncleanable cardboard.
4-501.11 Maintain equipment in good repair. - Observed the fans in the WIF closest to the dry storage shelves to have a heavy accumulation of ice. REPEAT. |