|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
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 two shellstock tags stored chronologically without the recorded date of when last shellstock was used. PIC also noted that some shellstock tags are marked with date of opening instead of date of last use. PIC was instructed on shellstock retention policy and a verification will be conducted by 10/25/2025 to determine if establishment is in compliance. -1 point- |
|
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 container of raw shell eggs stored behind containers of cooked chicken and chorizo in reach in cooler. CDI - Storage order was corrected. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of cooked onions and peppers stored on prep surface with a temperature of 120F. CDI - PIC has been advised to hold container of cooked onions and peppers on grill top and maintain a temperature of 135F or above. CDI - Items were reheated on grill top. -0 points-
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy gouging and dark staining at prep line and on flip top coolers. Resurface or replace cutting boards so they can be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair. Observed shelving in facility with rust. Recommend resurfacing or replacing. -REPEAT- -0.5 points- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grouting of tile throughout kitchen area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on walls behind fan above three compartment sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |