|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed short rib in cooler drawer from 11/26. CDI: Product voluntarily discarded. Observed roasted garlic with 3 different labels. CDI: Correct prep date of 12/1 placed on garlic. REPEAT VIOLATION Significant improvement from previous inspection as these were the only 2 date marking issues.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler doors of prep top where oysters are stored are damaged. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 icebuild up on interior of walk in cooler in the old bakery area of facility. |
|
55
|
0.50
|
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. - Observed wall damage in various places throughout facility (i.e., near handsink at end of cook line). Repair all damaged areas. Observed floor tiles cracked and damaged throughout facility. Observed low grout in areas throughout facility, particularly the cook line. REPEAT VIOLATION |