|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Ceviche is prepared with raw red snapper. Supplier stated that red snapper is not guaranteed to be parasite free. Fish may only be served raw or undercooked if is is frozen by supplier, or farm raised. CDI - PIC took ceviche off the menu during inspection. |
|
15
|
0
|
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 Raw duck livers stored on shelf above ready-to-eat foods in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw duck moved to bottom shelf. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes (113-118F) and garlic cream sauce (130-140F) were below 135F in hot holding. TCS foods in hot holding shall measure 135F or above. CDI - Items reheated on stove top to above 165F.
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 . |
|
50
|
0
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 88F at 3-compartment sink during inspection. Provide sufficient hot water during all hours of operation. Must be able to supply at least 110F water for washing utensils with soap. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Small leak underneath hand washing sink in kitchen. Repair leak. //
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P No vacuum breaker or backflow prevention on mop sink faucet. Install vacuum breakers on both water lines. CDI - PIC removed hose as corrective action and will acquire vacuum breakers. 0 pts. |