|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 (B) Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed no dates on retained shellstock tags since mid-May. EHS educated PIC and employees are requirements for shellstock tag retention. - VR - Verification required within 10 days to ensure shellstock tags are being properly retained.
3-203.12 (C)(2)(b) Observed shellstock from two separate tagged containers commingled by being stored in the same hotel pan in the sushi lowboy. - CDI - Education provided on proper storage. Ensure shellstock from different containers are maintained separated. Shellstock separated appropriately. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer concentrations above 400ppm at three compartment sink as well as 0ppm chlorine sanitizer concentrations in small glassware dish machine near ice machine. - CDI - PIC corrected sanitizer concentrations at three compartment sink by hand mixing to add water to solution, and PIC replaced chlorine bucket at three compartment sink to correct sanitizer at dish machine. Observed properly concentrated sanitizer in both areas after corrections.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw porkchops cooling in ice bath. Approved thawing methods include thawing during the cooking process, thawing under refrigeration, or thawing under cold running water. - CDI - PIC placed items in lowboy to continue cooling. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed drain clogged underneath high temp dish machine causing the floor to flood when the dish machine is used consistently. PIC contacting a plumber. EHS will follow up on issue during VR visit within 10 days. PIC agreed to keep area free of standing water by using shop vac and squeegee. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT - Observed walk-in cooler floor buckling and low grout on flooring along cook line. Repair. |