|
15
|
0
|
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 Observed raw oysters being stored over cooked crab claws in WIC. CDI: PIC rearranged storage order to meet compliance.
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 |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures available for sushi rice being held on TPHC. CDI: Procedure sheet provided and filled out by PIC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sushi rice dated from yesterday being stored on top of prep cooler. PIC stated he did not know how long the product had been out and could have been out over night. CDI: PIC voluntarily discarded sushi rice.
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 another container of sushi rice that was prepared 30 mins prior to inspection without time stamp label. CDI: PIC labeled rice with start and discard time. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menu without disclosure and menu items with asterisk to footnote stating only “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness”. Include a disclosure to footnote stating “* Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
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 multiple items served raw or undercooked on menu without an asterisk to a complete footnote such as tuna poke, oyster shooters, steak frites, poke bowls with salmon or tuna. Correct menu to indicate items can be served raw or undercooked.
EHS will follow up within 10 days to ensure corrections are made to the menu and Costner advisory. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer buckets with 0ppm sink and surface sanitizer. CDI: PIC changed out the buckets and cloths and sanitizer now measuring proper concentration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of plastic containers wet nested. CDI: PIC unstacked containers to allow for proper draining and drying. |