|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee eating and then don gloves and begin preparing tortilla chips without first washing their hands. - CDI - PIC directed employee to wash hands and change gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed no paper towels stocked at handsink on cook line. - CDI - PIC provided paper towels. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. - Pf - Observed shrimp ceviche, tilapia ceviche, octopus ceviche, and mixed ceviche offered undercooked on menus. Per PIC, these items are not offered undercooked. Provide parasite destruction letters for these items or remove asterisks from menu. - VR - Verification required within 10 days. |
|
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 chlorine sanitizer concentrations of 0ppm at dish machine. - CDI - PIC primed sanitizer. Observed chlorine sanitizer concentrations of 100ppm after dish machine was primed.
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 |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of orange chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle appropriately. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed employees engaged in food prep lacking hair restraints. Ensure all food handling employees utilize hair restraints. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed lowboy near salsa station and prep unit on cook line with ambient temperatures below 41F. No TCS items observed stored in units. Repair. EHS will return within 3 days to ensure units have been repaired. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leaks at three compartment sink faucet, both prep sink faucets, and handsink on cook line. Repair all leaks. |