|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of TCS food (raw diced chicken) in prep unit cooler 1 at above 41F. Per conversation with food employees, chicken was left out of refrigeration during surge of orders before being placed back into cold holding. CDI - EHS observed effective corrective cooling of raw diced chicken.
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 . |
|
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 two (2) non date mark exempt TCS food items (cooked Chasu pork in walk in cooler and cooked corn in prep unit cooler 1) with date marks with preparation dates greater than 7 days (10/9 and 10/4, respectively.) CDI - PIC voluntarily disposed of out of date food items. EHS and PIC discussed date marking procedures, including thaw dates and properly disposing of out of date foods. REPEAT.
Note: No escalation in point deduction due to noted improvements; fewer TCS food items were observed as being improperly marked or held past their date limit.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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. EHS observed effective use of TPHC as described in existing TPHC procedures for tempura items/ingredients and sushi rice. However EHS observed correct use of TPHC for cooked TCS food (hibachi chicken) that was not listed within existing TPHC procedures. CDI - Hibachi chicken was added to TPHC procedures during review with PIC. EHS provided blank TPHC to be used as needed; update TPHC procedures with added menu items and procedures as needed.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) sanitizer bucket being used to hold wiping cloths at approximately 50 ppm QAC. CDI - PIC remade bucket using sanitizer from 3 compartment sink to concentration of approximately 200 ppm QAC. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single use articles (to go boxes) at sushi prep area with exposed food contact surfaces. CDI - PIC and food employees inverted packages to prevent potential contamination. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed waste receptacles used by establishment (main dumpster, cardboard dumpster, and oil disposal bin) with one open door, one open lid, and one open lid, respectively. CDI - doors and lids of receptacles were closed prior to returning to interior premises. |