|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee handling cheese with bare hands while grating for customer orders. CDI - PIC educated food employee and remaining cheese voluntarily discarded. No parts of cheese handled with bare hands served. -2-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed portioned rice on top of stove on high shelf from 5-9P without time stamp nor written procedure for TPHC. PIC declared rice is held on time and discarded at end of service daily. CDI - PIC sent template to review and fill out for future inspections. Fill all parts of the forms. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Korean beef and Catch of the Day on menu with asterisk and reminder. Disclosure is missing. Facility may either add that these items may be cooked to order, these items may contain raw or undercooked ingredients or describe how the item is prepared in the ingredient listing. (Korean beef cooked to order). VR no later than 11/07/2025 to ensure facility has corrected the consumer advisory on menu template. -.5- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee wearing ponytail. Hair restraints shall be effective to prevent hair from getting into food. Use a hair net, visor, ball cap, bandana or other effective hair restraint. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers declared clean and dish employee towel drying dishes after wet nesting pointed out by EHS. Air dry. |