|
14
|
0
|
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 letter for wild caught salmon served raw onsite. PIC to email EHS letter once procured. 10 day VR required. (-0) |
|
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. Observed meat slicer stated to be unused today with accumulation of food debris on blade. CDI- PIC cleans and sanitizes slicer. (-1.5) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed updated log or labels indicating time window for breakfast buffet items on THPC. Breakfast concluded for today- 10 day VR required. (-1.5)
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 TPHC written procedures onsite. EHS provides new TPHC sheet for PIC to complete. 10 day VR required. (-0)
TPHC FORM: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on consumer advisory for raw salmon on menu. EHS advises the facility to update menu with an icon that corresponds to the reminder, so customers may know which items are raw/undercooked and carry the associated risks. 10 day VR required. (-.05) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed fryer stated to be not in use for more than 1.5 years. Drain grease and remove from premises at earliest opportunity. (-0) |