|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at one handsink in kitchen. -CDI- PIC provided paper towel. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed shellstock tags not stored in chronological order. Observed some tags missing the last-sold date. -CDI- PIC marked the unlabeled tags with todays date, to be kept for 90 days, to ensure they are retained on premises for a minimum of 90 days. PIC then properly ordered tags.
-REPEAT- |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw prepped flounder stored above RTE (fully cooked) crab legs in walk-in freezer. -Correct storage order throughout WIF. -3 day verification visit required-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed container of breaded flounder directly touching uncovered flounder stored underneath. -PIC stated WIF will be re-organized to prevent contamination. -3 day verification visit required-
-REPEAT- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in prep unit above 41F (marinara sauce, salsa, sour cream, hard boiled eggs, cooked crabs, raw shrimp, cooked shrimp, raw chicken, white queso, yellow queso, raw burger, steamed corn, boiled potatoes, garlic butter, garlic oil, seafood butter). Observed ambient temperature of cooler at 52F. -Food employee stated all food was stored in the cooler since yesterday, and temperatures were not checked yet today. -PIC voluntarily discarded all foods listed above. PIC contacted refrigeration specialist during inspection. Facility may not use cooler for cold holding until it is repaired and properly cold holding at or below 41F. -3 day verification visit required-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
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 no time label for chicken wings held on 4-hour TPHC. -CDI- PIC verified that wings were removed from refrigeration at 3:30pm and properly added time stamp. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handles for flour scoop submerged within the flour. Ensure handles are kept out of the food. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused equipment and items stored outside back door. Remove items from premises that are not in use.
-REPEAT- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee food stored in reach-in freezer directly on top of customer food. -CDI- PIC relocated employee items to prevent contamination of customer food. |