|
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 few shellstock (mussel) tags missing last-sold date. PIC stated they were sold this past weekend, Friday 1/30 on the earliest. All tags before had a last-sold date, arranged in chronological order. -CDI- PIC added the proper last-sold date on the tags, to ensure they are kept on premises for a minimum of 90 days. -REPEAT- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw salmon and raw beef in prep unit low cooler stored directly above ready-to-eat foods (chicken stock, olive pesto). -CDI- PIC corrected storage order. -REPEAT-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) -Observed two pans of diced chicken and two pans of pancetta held past their 7-day timeframe (prep/cook date of 1/26). -CDI- PIC voluntarily discarded the chicken and pancetta. -Points not escalated due to overall improvement in date marking since last inspection. All items had proper date mark shown on label. PIC stated normal operations were disrupted due to inclement weather this past weekend, causing facility to close both weekend days. -1.5 points-
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked pasta, portioned in plastic bags, cooling in under-grill cold drawer. Observed steamed broccoli, cooling in large pan and covered with plastic wrap, in tall reach-in cooler. Observed bruschetta cooling in ice bath on cook line, filled in large plastic container. All items were prepped this morning, and moved to their respective units before cooling is fully accomplished (before reaching 41F). -CDI- PIC moved bruschetta and pasta to blast chiller for rapid cooling. PIC moved steamed broccoli to WIF for rapid cooling. By end of inspection, EHS observed broccoli and bruschetta cooling at sufficient rates. PIC voluntarily discarded the pasta. -Ensure foods reach 41F before placing in their prep units. Cool fully to 41F using blast chiller, WIC, or WIF.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed sticker residue on metal pans stored as clean. Observed stickers from catering orders peeling back, revealing sticker residue below. -Once stickers begin to peel back, fully remove stickers from those pans. Ensure no sticker residue remains. If stickers remain intact and cleanable, stickers may be kept on pan. |