|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bulgolgi beef and pork stored above RTE foods in two door reach in unit. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dishes being actively sanitized at a concentration of 100ppm. PIC stated this sanitizer was made a few hours prior to inspection. CDI - PIC emptied sanitizer bay and refilled with fresh sanitizer at required 200ppm. REPEAT. (1.5)
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed yubu tofu and tuna salad held beyond 7 days. PIC stated for all items facility holds for six days. Sushi fish is held for two days. CDI - PIC voluntarily discarded out of date items. ***Improvement observed. During last inspection EHS observed numerous items dated for more than 7 days and requested facility to create an SOP that would be implemented to follow the correct standards for the food code. During this inspection PIC was able to explain the date marking procedure in full and it was reflected throughout the facility. Only two items were observed out of date. Point deduction reduced.*** REPEAT. (1.5)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed thawed salmon in two door reach in still in reduced oxygen packaging. EHS advised to remove fish from packaging while thawing or cut an opening to allow for the entry of oxygen. CDI - PIC cut opening in packaging to allow for oxygen entry. (0) |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing orders at front make line without hair restraint. REPEAT. (1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles by prep sink in kitchen in disrepair. Please replace. (0) |