| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
No |
No |
No |
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed women's restroom with metering faucets installed and one faucet not working. No water supplied for handwashing. Women's restroom has two faucets. Repair -0- |
| 15 |
1.50 |
Food separated & protected |
No |
No |
No |
Yes |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed seared tuna identified as not full cooked stored directly above fully cooked smoked wings. CDI - PIC reversed storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed unwashed produce stored above washed RTE foods in the walk in cooler. CDI- PIC had an employee correct the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation -1.5- REPEAT |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed plate thermometer reading 143F and 151F on hot water sanitizing for dish machine. Per PIC, delime cycle is complete but machine is still showing alarm. PIC instructed all dishwashing shall take place in 3-comp until repair complete. PIC contacted dish machine service tech for repairs during inspection. CDI - Technician repaired during inspection. Plate thermometer reading 161.4F. -1.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed time stamps of 1045A when EHS arrived at 11A and restocking was taking place. CDI - PIC educated to document time stamps accurately, using written procedure, which states time stamps shall be placed when taking food from cold holding. -1.5- |
| 35 |
0 |
Approved thawing methods used |
No |
No |
No |
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 frozen fish thawing in low boy at cook line while still in ROP. Introduce air into package while fish is thawing to prevent microbial growth. -0- |