|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed handsink in oyster bar and handsink near banquet WIC lacking required signage. - CDI - PIC posted signs at both sinks. |
|
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 0ppm quat sanitizer at three compartment sink. - CDI - Technician repaired issue while EHS present. Observed proper quat sanitizer concentrations of 200ppm after repair.
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 |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. - P - Observed non-continuous cooking logs not completed for chicken and salmon stored in WIC. Per PIC, items were prepared around 2PM. - CDI - PIC updated logs to include information for chicken and salmon. |
|
24
|
0
|
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 items in banquet hot box held on TPHC properly labeled with 4 hour holding period but lacking corresponding TPHC written procedures. - CDI - PIC completed TPHC written procedures. Maintain written procedures in facility.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed apples with stickers present stored in countertop unit for service. Ensure fruits and vegetables are washed prior to being stored for service. Remove stickers in the washing process. - CDI - PIC moved apples to be washed again. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes wet stacked. Allow dishes to air dry prior to stacking. |