|
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. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed large trash cans stored in front of handsink throughout the kitchen. Observed no paper towels at back handsink. CDI - PIC provide paper towels and removed large trash cans from 3 blocked hand sinks. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 EHS observed raw shrimp being served raw undercooked on the menu for several ceviche items. However facility could not provide a letter of guarantee at the start of the inspection. CDI- PIC contacted supplier and by the end of the inspection EHS observed proper documentation for the shrimp. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- EHS observed raw shrimp above blanched fries. EHS observed raw shrimp stored above rte lobster/crab meat. CDI- PIC was able to correct the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- EHS observed three veg slicers, salad spinner, and meat slicer all stored clean according to PIC with food debris left on them. CDI- PIC moved all items to dish machine area to be properly cleaned prior to next use.
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
|
0
|
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- EHS observed special process bologna dated for 10/30 however item was prepared on 10/29. CDI- PIC corrected date marking issue.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed dented can mixed in with wholesome cans. CDI- PIC moved item to office for credit. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee prep foods while wearing a watch on the wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed employee with long beard hair without a beard guard. |