|
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 various shellstock tags from the previous 90 days out of chronological order during inspection.
CDI - Tags corrected during inspection.
Repeat. 1 pt. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at three compartment sink dispensing below 200ppm quat during inspection. Maintenance contacted. Facility to utilize dish machine until repair.
72 hour VR required.
1.5 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various items in WIC holding above 41F during inspection. See temperature chart.
CDI - All items voluntarily discarded.
0 pts.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed specials menu void of consumer advisory during inspection. Specials menu included items such as halibut ceviche, salmon tartare, and filet mignon.
CDI - Employees added asterisks to items to lead customers to consumer advisory in dinner menu. Specials menu is always tucked into dinner menu when given to customers.
0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed WIC over capacity during inspection. Excess storage of foods blocked condenser fan, prohibiting it from being able to circulate cold air properly, leading to improper cold holding temperatures. Ambient air on bottom two shelves against the back wall and under the condenser observed maintaining 43/44F, despite the condenser pushing out air at 40F. Facility has one small WIC, two 2 door RIFs, one 1 door RIC, and three prep units. REHS observed at least 14 items that are cooled from hot in facility/on the menu. PIC stated they receive two deliveries per week. REHS advised PIC to increase deliveries to three times per week, utilize RIFs for cooling, and to rearrange WIC to allow for better air flow and to prioritize TCS foods being held in areas of WIC that maintain proper temperatures.
10 day VR required.
0.5 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed various sheet pans of food stacked on top of each other with no barrier between the food and the bottom of the pan atop it. Ensure all food is properly protected from contamination at all times.
0 pts. |