|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the paper towel dispenser at the handwash sink adjacent the 3 compartment sink to not be functioning at the time. Paper towels were observed inside but none were dispensing.
CDI - PIC opened paper towels dispenser and fixed jam. |
|
15
|
1.50
|
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 approx. 10 containers of spicy tuna to be stored on a shelf in the WIC directly above cases of avocados.
CDI - Spicy tuna containers relocated to the bottom shelf of the storage rack.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine to have accumulations of black grime. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx container of tofu stored in the cookline opentop refrigerator across from the fryers to be at a temperature of 52F. PIC stated they had only put it in the opentop within the last 30 mins. REPEAT.
CDI - PIC relocated to WIC to rapidly cool.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the time stamp for the sushi rice at the sushi counter to be 10:30am-3:30pm, which is 5 hours instead of the required 4.
CDI - Sushi employee corrected time stamp. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed 2 large canisters of “Raid Flying Insect” spray stored in the dry storage room with the ice machine, which is only approved for household use and not in commercial settings.
CDI - PIC removed from kitchen |
|
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 the majority of the stacks of clean dishes to be wet nested throughout the kitchen. |
|
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 the interior bases of the cookline opentop and lowboy refrigerators to have accumulations of food debris. |