|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. *Observed - Plastic container of Raw Pork stored above commercially packed bag of thawing Raw Shrimp. *CDI - PIC corrected storage order.
Points starboard remain the same due to severity and improvement from previous inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
*REPEAT* 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 - Upon arrival Items held on Buffet line without labels to indicate when items were removed from cold holding. *CDI - EHS conducted walks through and then noticed times were now labeled on TPHC items. EHS stated items must be labeled once removed from temperature controlled environment placed onto TPHC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Bleach Sanitizer bucket without label to properly identify chemicals substance within. *CDI - PIC labeled sanitizer bucket. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Bleach Sanitizer bucket without label too strong of concentration, above 200ppm. *CDI - PIC diluted chemical sanitizer by adding water. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Dish Machine below proper concentration during time of inspection. EHS tested dish machine which hadn’t been used today with a concentration below 50ppm. *CDI - PIC placed sanitizer extracting hose deeper into solution and primed sanitizer in dish machine. Chlorine sanitizer tested at 100ppm. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- *Observed - All handsinks and prep sinks with a Hot water temperatures of 89-92F. *CDI - PIC restarted Water Heater. Hot Water temped at 130F after water heater restart. |