|
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 metal cart stored in front of handsink near display case for meats. - CDI - PIC removed cart from in front of handsink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 large quantity of shellstock tags stored in plastic bag lacking dates. Per PIC, employees place tags in this bag for the PIC to date and place in chronological order in black box. However, this does not occur daily so multiple days worth of undated tags accumulate in plastic bag. EHS directed PIC to either have employees date tags as they’re placed in plastic bag or change process to PIC going through tags daily. Also observed commingled raw oysters and raw clams. PIC added divider between different species. - VR - Verification required within 10 days to ensure a proper dating system is in place. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per conversation with PIC, cutting boards and meat slicers are cleaned once at the end of each day. Dedicated cutting boards are provided for chicken, beef, and pork. Ambient temperature of cutting room read 51F. PIC also stated cutting begins around 4AM and ends around 6PM which is greater than 10 hours. EHS directed PIC to clean equipment twice per day to ensure it is cleaned at least every 10 hours. - PIC agreed to clean equipment by 2PM today and permanently incorporate a midday cleaning for equipment moving forward.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. - Observed food residue and debris inside steamer. Per PIC, steamer had not been used yet today. Ensure steamer is cleaned at the end of each day.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 smoked chicken and salmon dated 3/31 in display case. PIC stated these items were placed in the case on 3/31 but were cooked prior to 3/31. Ensure items are dated with the day of preparation and not the date they are placed in the case. - CDI - PIC corrected date mark labels.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed sanitizer spray bottle stored directly on meat cutter next to open container of raw beef. - CDI - PIC removed sanitizer spray bottle from prep surface. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT - Observed food residue and debris buildup on sliding doors and sliding door tracks for display cases. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floor in walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean.
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. - REPEAT - Observed cracked floor tiles in prep area. Technician on site fixing floor tiles while EHS present.
*NOTE: Point deduction reduced due to improvement noted since previous inspection. |