|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed tuna on menu served to consumers undercooked per consumer request. PIC could not have letter of guarantee for tuna and EHS could not confirm species of tuna on item #62-01255. Photo taken from box and invoice provided 8843846 on 11/8/23. Box labeling and invoices did not specify tuna species and just had “tuna”. Could not confirm per information given on invoice or box labeling today. Verification required. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed 1
food employee crack raw shell eggs then pick up item from ground and proceed to handle clean equipment. CDI, employee removed gloves and washed hands. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed baked chicken hot holding at 122 degrees F. CDI, chicken reheated to 174 degrees F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pimento cheese, kale, lettuce, cut tomatoe, slaw with cut cabbage and tuna cold held above 41 degrees F in side flip top prep refrigerator. Ambient air temperature of unit measured 48 degrees F. See temperature observation chart. Unit placed on TPHC. Observed cooked pasta and carrot held on counter area at 56 degrees F. CDI, pasta and carrot voluntarily discarded. Repeat. Risk Control Plan to be requested as several inspections have had risk factor out of compliance. Visit needed to ensure calibration of refrigerator and follow up on risk control plan.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths held on counter surfaces. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed utensils stored in water at 88 degrees F in between uses. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher drying clean pan with towel. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed side refrigerator at end of prep line not maintaining TCS foods at required temperature. Ambient air temperature of refrigerator measured 48 degrees F. |