|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw salmon and raw yellow tail to be stored directly above condiment bottles of RTE sauces in the 3 door lowboy refrigerator. REPEAT.
CDI - PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pre portioned packages of rice to be over stacked in the cookline opentop refrigerator with the top layers being at temperatures of 45-48F. Bottom layers observed at 41F or below. REPEAT.
CDI - Out of temperature bags voluntarily discarded.
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 (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 no written procedures on site at the time of the inspection for the 4 hour TPHC procedure that the facility uses for the sushi rice as per the kitchen manager. Facility was not open so EHS was unable to observe the TPHC procedure in action but PIC stated they do use 4 hour time holds on sushi rice in bins after cooking.
CDI - EHS filled out TPHC written procedures with the PIC at the time of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed packages of raw frozen tuna thawing in its ROP packages on the countertop in the back kitchen area. Thawing instructions state “remove from package while thawing” and no cuts were observed in the packaging.
CDI - PIC placed packages under running water (<70F) and removed from ROP after thawing was completed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the WIC to be maintaining a temperature of 53F during the entirety of the inspection. EHS attempted inspection the previous night but discovered the facility closed for the night due to them discovering the WIC was down on the day the business is closed (Mondays). All items were discarded prior to the EHS arriving (see 6/23 visit sheet). Repair company was on site this morning at 8:30am and had repaired the electrical issue in the compressor that caused the breaker to trip. The unit had continued to drop for the first hour after the repair company left but stopped at 53F and will not go below that. WIC only has non-TCS vegetables in it and facility has contacted the repair company to come out again and take another look at it while the EHS was on site. EHS to follow up on the repair later this week. Facilities other refrigeration was observed functional and plans to operate for the day with the items they have and will not use the WIC for TCS products. |