|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed prep cutting board that is attached to the display case soiled w/ fragments of raw salmon ; food employee was leaving for the day and did not sanitize surface after use.Observed soiled wooden skewers kept in clean storage area. -CDI-PIC relocated cutting board to wash area; w/r/s and skewers were voluntarily discarded. Visit in 10 days
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 . |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cooked shrimp and cooked crab cakes w/ temps above 41F in seafood display case; with-in 4 hr cooling parameters. -CDI-PIC relocated food items to WIC for rapid cooling; reached proper temp. Visit in 3 days
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the FOH seafood/meat market. Work order placed. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed water dripping from a metal bar onto cooked shrimps inside the seafood display case.-CDI-PIC voluntarily discarded food items. Seafood cooked food items will temporarily be stored in WIC until work order is complete. |
|
43
|
0.50
|
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. Observe knife use to cut raw foods stored in a soiled area in between the cutting boards and display case. -CDI-PIC relocated item to wash compartment; w/r/s. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the interior floor surfaces of the storage area under the meat and seafood display case extremely soiled w/ accumulated water, black and brown growth/food residue coming in contact w/ bags used for packaging raw food orders. Observed the surface of the exterior display case ( facing food employee ) in need of more frequent cleaning. -CDI-PIC voluntarily discarded soiled bags and other items. |