|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handwash sinks less than 100 degrees PIC stated outside company required water to be turned down. CDI PIC adjusted water temperature to above 100 degrees. Advised to leave there or facility would be in violation of NC Food Code. Repeat violation. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter on site at time of inspection . CDI PIC obtained parasite letter by end of inspection. -0 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at prep lines in need of resurfacing or replacement. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on reach in gaskets and shelving in walk in cooler. |