GUEST HOUSE BY CHOPLINS, THE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy. CDI (corrected during inspection) Handout policy provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters above cooked rice on the speed rack in the WIC and raw duck breast (vac packed) above bok choy in the 3 dr prep cooler. CDI by relocating raw items to a lower or bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a 1/6 pan of cooked crawfish at 51F in the top of the prep cooler. Pan of crawfish was sitting in another pan and was above the cold line of the unit. Crawfish was placed in the freezer to cool. It was prepped earlier and not out of temp more than 2 hours according to the PIC. 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 .

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 par cooked chicken wings dated 4-22. CDI by discarding. PIC was informed that par cooking or non-continuous cooking has to have written procedures and logs maintained for all stages of the process. See 3-401.14 of NC food code. PIC will fully cook wings to 165F, cool wings and then reheat or refry them when ordered. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the WIC floor upon arrival. PIC did receive a delivery earlier. Also noted ice well at downstairs bar uncovered and a bus tup of ice in the service area upstairs uncovered. Sheet tray used for downstairs ice bin and bus tub lid used upstairs.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the lactic acid sanitizer at the 3 comp sink. Facility fills bottles and sanitizer-buckets from this sink. Also noted no test strips for the chlorine dish machine. VR verification required in 10 days to verify facility has both kind of test strips.