|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for keeping fried onions on TPHC. Establishment uses date marking stickers for tracking start and discard times. CDI - Written procedures were created during inspection and e-mailed to PIC. PIC has been advised to maintain TPHC procedures in establishment. -1.5 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon missing asterisk next to creole salmon dish on menu. An asterisk remains for salmon that can also be cooked to order and added to salad. PIC stated that new menus will be printed with corrections. Establishment will only offer creole salmon dish fully cooked until corrections are made. A verification will be conducted by March 5th, 2026 to determine if establishment is in compliance. -0.5 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water with a water temperature of 119F. -0 points- |
|
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. Observed food splash, debris, and food residues on floors and walls under and behind prep tables, under cooking equipment, and cold holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |