|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
Four harvest varieties of raw oysters being sold in retail case. Tags were not maintained on trays. One of four tags remained on open boxes of oysters in walk-in cooler but the other three boxes did not have tags affixed.
3-203.12 - Shellstock, Maintaining Identification: 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
CDI: PIC was able to get duplicate tags from supplier and will begin retention folder going forward to keep track of all shell stock in facility. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Spray bottles being used to sanitize were a combination sanitizer and disinfectant product. This product exceeded to food contact sanitizer strength.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P
CDI: Facility filled up bottles of sanitizer using the 3-compartment sink Quat dispenser until replacement pre-made sanitizer bottles can be ordered from supplier. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Two boxes o
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
Hot water was tested to fill wash basin at 110-111F. Once basin was filled, hot water was dispensing at 93-95F. During peak demands, hot water production is not sufficient. Will need to work with Rowan County Health Dept to increase hot water production through increased tank or adding and on demand system.
5-103.11(B) - Capacity: Provide sufficient hot water to meet the peak hot water demands.-Pf
CDI: Water re-heated after some time and was measured at 109-110F before leaving inspection. Will follow-up with owner within the month about options. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Cove base corners in walk-in cooler are not sealed and need to be smooth, cleanable, and sealed to prevent food products from falling behind the rubber cove.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |