|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwash sink next to grill. CDI - A handwashing sign was given to PIC. -0 points- |
|
15
|
1.50
|
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 Observed raw shrimp, raw tuna, and raw salmon stored on shelving above ready to eat food and salad dressings in walk in cooler. Observed cooked crab salad and tobiko stored in front of raw salmon and raw tuna win flip top unit. CDI - Storage order was corrected. A storage order educational chart was given to PIC to use for training purposes. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of mayonnaise stored on floor in dry storage area. -0 points- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at three compartment sink to be 84F during active manual warewashing. CDI - Hot water was added to washing sink increasing temperature to 116F. -0 points- |