|
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 hand washing sink with a container and several stoppers in it. CDI- Items removed. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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 tag away from oysters. Observed tags not in order. Observed tag without date of last sold. CDI- PIC fixed tags and dated properly. Missing tag was placed with the oysters. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shrimp behind pre-cooked clams in the prep top unit. EHS saw that clams came in pre-cooked frozen. CDI- Raw shrimp place in front. Observed raw scallops stored over garlic oil mix. CDI- Scallops relocated below. This is the 5th consecutive time that the facility has been out on storage order. Storage order for foods has still not been fixed per EHS' last conversation with the manager. PIC has filled out a risk control plan, however no procedure has been implemented for control of storage order. As mentioned in the last inspection, an INTENT TO SUSPEND WILL BE ISSUED. EHS reviewed ITS with the manager Keisha Lea. A plan needs to be put in place to fix the violation. If the facility cannot gain compliance, closure will be the next step. EHS notified PIC to reach out if they have any questions. EHS will check on facility throughout the 30 day period.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crabs holding above 41F in the prep top unit. CDI- Crabs portioned and cooled in the coolers. Pts De-escalated based on severity.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in- use strainers held in between the handwashing sink and prep table. EHS notified PIC that utensils should be stored on clean portions of equipment of surfaces. CDI- Utensils removed and brought to dish to be washed. |
|
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 gaskets in need of cleaning throughout. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and several drinks on clean dish storage rack above clean dishware. Relocate all items to a designated area. |