|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Per PIC, all new hires are sent to food handler training. EHS advised that facility needs at least one certified food protection manager during all hours of operation. REPEAT -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedure for cleanup of vomiting and diarrheal events. CDI - PIC sent MCPH procedure via email today as facility stated PIC that was present during last inspection is no longer working at this facility. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 no parasite destruction information available for salmon that may be cooked to order. VR no later than 03/07/2025 to ensure facility has information regarding salmon. -1- |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed facility digital menu without disclosure. Reminder is present for salmon and burgers. VR no later than 03/07/2025 to ensure facility has corrected menus. Information may be sent to EHS via email for verification. -.5- |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw salmon thawed in RI still inside ROP. EHS advised PIC on requirement to introduce oxygen into thawing packages of fish. Packs of fish immediately cut open to introduce oxygen. -.5- REPEAT |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed meat thermometer in facility. VR no later than 03/07/2025 to ensure facility has a thin probed thermometer. -.5- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice for bar drinks stored directly on floor in walk in cooler. Per PIC, ice is placed in drinks. Keep food at least 6 inches off floor. -1- |
|
49
|
0.50
|
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 buildup on inside of dish machine and behind soda nozzles at soda dispenser. Clean often enough to prevent buildup. -.5- |