|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tuna stored over RTE calamari salad in WIC. -CDI- PIC corrected 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. Observed unwashed tomatoes stored over RTE kani (crab). -CDI- PIC corrected storage order. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting boards being used throughout the day to cut raw fish. When EHS asked PIC about frequency of cleaning, PIC stated that cutting boards were cleaned once per day, at the end of the day. EHS asked PIC when was the last time items were cleaned, and PIC stated last night. -CDI- EHS educated PIC on cleaning frequency of equipment food contact surfaces and PIC placed items at dish pit to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed fresh produce in prep stage at BOH near handsink with splash from handsink contaminating it. -CDI- EHS educated PIC on relocating items or placing a splash guards at handsink. PIC relocated items. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 in-use knives for cutting raw meats stored directly in sanitizer water. -CDI- EHS educated food employee on proper storage of in-use utensils and PIC removed items and placed at dish pit to be W/R/S. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting intensity in WIC less than 10 foot candles. -0- |