|
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 salmon stored above ready to eat shrimp and unwashed cucumbers in reach in cooler. CDI - Storage order was corrected. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 no start or discard times for sushi rice being held on TPHC. CDI - Start and discard times were added.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed sushi rice holding at 123F in rice cooker. Rice cooker was not turned on and PIC keeps sushi rice at temperatures lower than white and brown rice. PIC stated that small batches of white rice are removed from hot holding, mixed with vinegar, and then placed in sushi rice cooker to hold without temperature control. PIC stated that prepared sushi rice is held without temperature control for approximately 15-20 minutes and then discarded. Written TPHC procedures were created and e-mailed to PIC during previous inspection (7/2/2025). CDI - PIC was educated on TPHC procedures and the written SOP created 7/2/2025 was again e-mailed to PIC. PIC has been reminded that, along with a written SOP, start and discard times must be tracked for sushi rice held on TPHC. -REPEAT- -3 points- |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. CDI - Hair restraints were provided during inspection. -0 points- |