|
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 tuna stored on shelf above vegetables in walk-in cooler. Raw fish stored above boiled eggs in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer at 3-compartment sink measured less than 50 ppm. Chlorine sanitizers shall be 50-200 ppm. CDI - PIC added bleach until solution measured 100 ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 49-51F. TCS foods in cold holding shall measure 41F or less. PIC had checked food this morning and the foods she checked were below 41F. All TCS foods were moved to freezer as corrective action. Establishment has elected to voluntarily close until the refrigeration technician repairs walk-in cooler. EHS will do a follow-up visit tomorrow to ensure walk-in cooler is working, or that the establishment is closed. Risk control plan implemented for cold holding. Establishment must maintain a temperature log of all the coolers to ensure they are functioning. EHS will follow-up every week to ensure risk control plan is being followed. Failure to follow risk control plan may result in permit action. REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leaks present at faucet handles of 3-compartment sink. Repair leaks. 0 pts. |
|
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. Employee drink on cutting board. Do not store employee drinks on prep surfaces. Store in a separate area, such as a low shelf. 0 pts. |