|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee accidentally touch one piece of grilled squash with bare hands. CDI: Employee discarded squash that was touched. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed men’s restroom missing handwashing sign. CDI: EHS provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of cut watermelon being stored on a shelf in walk in cooler under boxes of unwashed produce and another sheet tray of various ready to eat foods being stored on shelf in walk in cooler below a box of unwashed asparagus. CDI: Items were re-arranged to proper storage order. REPEAT.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of braised pork broth being held in walk in cooler uncovered and not in the cooling process as it was cooked yesterday. CDI: Employee covered broth. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed sheet trays of chicken and salmon which according to PIC were not cooked to required final cook temperatures using a non-continuous cooking process. CDI: PIC voluntarily discarded chicken and salmon and EHS emailed application and procedures to PIC. |
|
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) 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 . Observed a container of pork fat being held in walk in cooler date marked April 2026 and containers of garlic confit date marked for 5June 2026 and a container of braised pork broth being held in walk in cooler without a date mark. CDI: PIC voluntarily discarded pork fat and garlic confit and date marked braised pork broth which was prepared yesterday. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
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 beef being offered undercooked on online menu according to PIC, however consumer advisory is missing disclosure. CDI: Online menu was updated to include full consumer advisory with disclosure for beef. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag being stored on dry storage shelf amongst food items above prep sink. CDI: PIC relocated employee bag. |