|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed water bottle above RTE food prep. CDI - Water bottle removed. - 0 - |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill water in hand sink. CDI - Employee was directed not to use hand sink for anything other than handwashing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI - Soap provided.
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed sushi station utility sinks with soap and paper towels stocked. Remove soap and paper towels from utility sinks.
- 1 - |
|
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 multiple TCS food items stored on counter top for garnish stations throughout restaurant. CDI - Items placed on TPHC. Forms filled out on site and must be kept at each station that utilizes TPHC. Timers set for 4 hours must be utilized to keep track of time. - 1.5 -
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a few items out of date. CDI - items voluntarily discarded. - 0 -
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf Observed facility fermenting sauerkraut in vacuum sealed bags. Items dated 4/6. CDI - Items voluntarily discarded. Submit Variance approval request for fermentation of sauerkraut. Facility was utilizing 4 hours for sushi rice but eventually will be escalating that to multiple hours. Don’t start until variance is approved. - 1 -
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed several vacuum sealed food items on site. Facility has not yet gotten approval for their HACCP plan for ROP. CDI - Items that were vacuum sealed beyond 48 hours, were voluntarily discarded. - 1 -
8-201.14 Provide all contents of a HACCP plan as required. -Pf Observed facility not re-submitting HACCP plan corrections and then continuing on with ROP/fermentation. CDI - PIC was instructed to submit all plans of HACCP plan before starting ROP and/or fermentation again. - 1 -
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility not re-submitting HACCP plan corrections and then continuing on with ROP/fermentation. CDI - PIC was instructed to submit all plans of HACCP plan before starting ROP and/or fermentation again. - 1 - |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility not providing all information to the health department for variance approval, and then beginning the specialized process anyway. CDI - PIC was instructed to not do ROP/Fermentation until all items have been submitted and approved. - 1 -
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed ice cream prepared on site for sale to consumers with no labels present. Label with the above items + Allergens. - 0 - |