|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed two carts with wheels stored in front of handsink near walk-in freezer. Do not store items in front of handsink so that it is accessible at all times for employee use. - CDI - PIC moved carts from blocking handsink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 (C) (2b) - Shellstock from one tagged or labeled container may not be commingled with shellstock from another container. - Pf - REPEAT - Observed no divider between different types of shellstock such that raw mussels were commingled with raw clams. - CDI - PIC placed dividers in display case to prevent shellstock from commingling. |
|
16
|
1.50
|
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 - Per PIC, equipment and utensils used for cutting raw meats are only cleaned once every 24 hours. However, these items are stored in a refrigerated room with an ambient temperature of 54F. Therefore, these items must be washed, rinsed, and sanitized at least every 10 hours. PIC stated cutting of raw meats occurs throughout the entire duration of the day from 10AM-9PM. - CDI - PIC agreed to increase cleaning of equipment and utensils to twice per day.
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 . |
|
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 a knife stored between the exterior of the display unit and cutting board. Do not store utensils in this area as it is not cleaned and sanitized every 4 hours. - CDI - PIC removed knife to be cleaned. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT - Observed pink residue buildup around caulking of three compartment sink. Remove caulk and re-caulk area if unable to clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed floor damage at entrance to walk-in freezer. Repair. |