|
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 few plastic pan stored as clean with visible sticker residue present, sticker residue is touching the food contact surface. CDI- PIC took items to be w/r/s. -0-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored with facility equipment in sushi prep areas. CDI- PIC relocated the medication to an approved location. -1- |
|
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 raw salmon and raw tuna cooling in lowboy unit with no temperature change over a 30 minute period. See temperature chart. EHS observed facility was cooling raw fish in lowboy unit, tightly wrapped in plastic. After 30 minutes PIC instructed food employees to take fish to walk in freezer to rapidly cool. After approximately 20 minutes in the freezer the items were still not down to 41F or below. CDI- PIC then instructed food employees to remove the plastic covering off the raw fish and place them in the sushi display cooler. Items hit 41F after an additional 15 minutes. EHS and PIC discussed methods to cool raw fish faster as PIC stated that removing the plastic wrap affects the quality of the fish. -0.5-
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 |
Yes |
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 a few spray bottle of truffle oil and several spices unlabeled in facility. CDI- PIC instructed food employees to label all items. -0- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed facility prepping with avocados that still have stickers present. EHS advised that avocados should be washed and the sticker should be removed before items are cut into. **REPEAT** -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.12 (A) Handwashing Sink, Installation. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Observed the hank sink on the cook line was not able to provide hot water. PIC stated that the faucet handle was stripped yesterday and they have a work order in to get the handle repaired. -0- |