|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the ice deflector in the ice machine to have a build up of pink grime. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed plastic containers of fish roe and cooked corn to be stacked above the refrigeration level in the cookline opentop across from the wok line and were observed at temperatures of 57F and 45F, respectively. PIC stated the corn was prepared this morning and had been in the unit since 11am but was unsure how long the fish roe container was out of temperature for.
CDI - Corn moved to the WIC to rapidly cool. Fish roe voluntarily discarded. EHS provided education on refrigeration lines in the opentops.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed 2 large bowls of sushi rice to be held using TPHC but were not time stamped at the time of the inspection. Chef stated that they discard the rice after 4 hours and only prepare sushi rice for the lunch and dinner rushes. The bowl observed at the time of the inspection was prepared at approx. 1pm.
CDI - Rice time stamped for discard at 5pm. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 metal insert container of cooked noodles to be cooling at a rate of .044 degrees/min in the WIC. Container was observed to be desnely packed and had tight fitting plastic wrap covering the container, not allowing for cold air flow around the product to facilitate rapid cooling. REPEAT.
CDI - PIC split insert container into 2 containers and removed the plastic wrap to allow for rapid cooling.
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
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
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 4 intact ROP packages of raw tuna thawing in the WIC in a large metal insert container on the speed rack. Thawing instructions state “remove from package”. REPEAT.
CDI - PIC cut open the packages, removing the tuna from the ROP environment. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the working containers of various spices and sauces at the wok line to not be labeled as to their contents. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the scoops for the dry goods such as rice and sugar to be stored with their handles in direct contact with the food inside.
CDI - Scoops handles removed.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the ice scoop to be stored directly on top of the ice machine without a barrier protecting it from possible contamination. |