|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer that was not in use on the prep table adjacent the ice machine to have food debris on the food contact surfaces. REPEAT.
CDI - PIC broke down the deli slicer and sent it to the dish pit to be W/R/S.
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 . |
|
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 all raw and RTE sushi fish in the sushi display case to not have prep/pulled from frozen date marks. As per the PIC, the procedure conducted in the facility is to prep the items in advance as they are received and then store them frozen in the RIF at the cookline. Items in the RIF were observed properly date marked with original prep dates. Facility then starts to pull out smaller batches of sushi fish to use up at the front line but does not transfer date marks to the sushi fish at the counter. PIC stated they pull the sushi fish the night before to thaw and be used. REPEAT.
CDI - Date marks placed onto the sushi fish with both prep dates and pulled from freezer dates. Better date marking system to be developed by the PIC.
- Observed a tray of cream cheese at the sushi counter display case to not be date marked at the time of the inspection. Cream cheese trays are prepped in bulk in advance and stored in the 2 door lowboy at the sushi counter with the proper date marks on the bulk batch, but it is then not transferred to the in use tray in the case. REPEAT.
- Observed a container of shredded cabbage in the cookline opentop refrigerator to no be date marked at the time of the inspection. Facility prepares bulk batches of vegetables (including cut cabbage) that are date marked and stored in the WIC. Employees were not aware that the date marks had to be transferred to the insert containers on the cookline. The bulk batch of cabbage was observed properly date marked at the time of the inspection. REPEAT.
CDI - Both the cream cheese tray at the sushi display case and the insert container of shredded cabbage in the cookline opentop were provided with date marks matching their bulk supplies.
- Observed a tray of portioned crispy rice to be stored in the sushi bar lowboy refrigerator with the date mark of 3/20, making today day 8.
CDI - PIC voluntarily discarded tray of portioned crispy rice.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid to be stored on the chemical storage rack to not be labeled as to its contents. REPEAT.
CDI - PIC labeled spray bottle. |