|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 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 facility keeping shell stock tags in folder, needs to keep tags for 90 days in chronological order, needs to record date on tags when last shellstock used. CDI- education provided, PIC able to identify date sold for last batch of clams. Facility only had 2 shellstock tags in folder. Will record date last sold moving forward and keep 90 days worth.
Note: after discussion with PIC and chef, found that these tags were from a special dish that is normally not on menu. Facility does not normally purchase shellstock and does not have shellstock on the current menu. EHS advised PIC and Chef on proper protocol for shellstock tags if purchased in future for specials. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed majority of dishes with sticker/label residue on outside of pans. Pans are stacked so inside surfaces (food contact surfaces) are contacting outside of dishes with stickers still attached, have not been properly cleaned and stored. CDI- dishes removed and cleaned during inspection.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed plastic cambro with rice and with pasta with no date label. CDI- larger stock in walk in had label, EHS suggests making sure the label is transferring to smaller batches when taking to cook line.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unmarked chemical bottles at dish pit area. PIC stated these are bottles of degreaser. CDI- bottles labeled during inspection. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped with a rock during inspection. Ensure back door is fully closed and sealed from outside to protect against pests. Note: EHS observed NO signs of pests during inspection. |