|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed trays of various raw sushi fish and raw lobster to be stored above trays of RTE rice and RTE pork belly on the speed rack in the WIC. REPEAT.
CDI - Storage order rearranged. RTE items moved above raw products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of shredded cabbage in the cookline lowboy to not have a date mark of any kind at the time of the inspection. PIC stated that the container was from this past Friday.
- Observed an insert container of house made creme fraiche to be in the 3 door RIC to not have a date mark of any kind at the time of the inspection. PIC stated that the item was prepared on Saturday.
CDI - Items date marked.
- Observed an insert container of RTE lobster to be stored in the refrigerated drawers and was date marked for 10/1. PIC stated that the item was frozen and pulled from the freezer today to be used. 10/1 was the original prep date.
CDI - Pulled from freezer date placed onto the container.
- Observed 2 small plastic containers of corn to be date marked 9/8 in the WIC and the upright 3 door RIC in the back kitchen area. PIC stated that the corn was pre-cooked from a can and that they are left over from when the facility used to use canned corn. Facility now cooks their own corn.
CDI - Voluntarily discarded.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf - Observed the consumer advisory on the menu to correctly have the reminder statement but was missing the disclosure statement. Facility must add “Items are served raw/undercooked” to the consumer advisory on the menus. 10 day VR to observe correction made to the menu. |
|
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 the wiping cloth bucket at the cookline to be testing at 0ppm of quaternary ammonia. Sanitizer dispenser was discovered to not be functioning properly at the time of the inspection. Repair called in at the time of the inspection.
CDI - Wiping cloth bucket emptied and EHS educated PIC on how to properly use bleach to make a sanitizer solution. Repair was also completed prior to the EHS leaving the facility and dispenser was observed properly dispensing a 300ppm solution. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior bases of the 2 door lowboy freezer at the cookline and the upright freezers in the back kitchen area to have accumulations of food debris. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed various employee belongings including backpacks, purses, coats, and water bottles to be stored on the lower shelf at the cookline on top of/amongst packages of dry goods used in the facility. |