|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policies on site for review at the time of the inspection. PIC stated he had all employees sign a copy of the employee health policies, scanned them in, and then forgot to bring them back into the facility. Facility does have the newly updated employee health policy on site but the sign up page was observed blank.
CDI - On-site employees signed the sign up page on the employee health agreement.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the kitchen entrance to be obstructed from use by a rolling cart of bulk bins stored directly in front of it.
CDI - Rolling cart moved to allow for direct access to the handwash sink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed no parasite destruction letters on site for the salmon that is served raw in the poke bowls. PIC contacted the supplier to get the parasite destruction letter but was unable to obtain it at the time of the inspection since the supplier closed at 1pm. 10 day VR to observe facility acquire parasite destruction letter. |
|
15
|
1.50
|
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 an insert container of raw tuna stored behind an insert container of RTE imitation crab meat in the cookline opentop refrigerator across from the stovetop.
- Observed containers of raw salmon and raw tuna stored on the top shelf of the lowboy refrigerator across from the stovetop, directly above an opened package of pickled radish.
CDI - Storage order rearranged to have the RTE items behind the raw tuna. Raw salmon and tuna moved to be stored on the bottom shelf of the lowboy.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemcial spray bottle containing an orange liquid to not be labeled as to its contents at the time of the inspection.
CDI - Chemical bottle labeled. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large metal bowl of cooked chicken cooling at a rate of .3 degrees/min, which does not meet the required cooling rate for the first cooling window. Bowl of chicken was observed with tight fitting plastic wrap over the top of the container, not allowing for cold air to flow around the product.
CDI - Plastic wrap removed and observed cooling at a rate of 1.13 degrees/min within the next 30 mins.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 3 intact ROP packages of raw tuna thawing in the WIC on the speed rack. Packages state “remove from package” when thawing.
CDI - PIC cut open the packages, removing the tuna from the ROP environment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee coats hanging onb the drys storage rack, employee bags stored on a shelf of the dry storage rack with food for consumers, and an employee cup stored on an upper shelf of the dry storage shelf by the WIC. |