|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all TCS food items in cold holding at 45F or below. Observed cole slaw, spinach, grilled chicken stored in prep coolers > 45F. CDI by vountary discard of food items that were prepared yesterday according to PIC. See temp observations. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat food items held for more than 24 hrs. must be date marked with date prepared or date package is opened for prepackaged food items. Observed baked chicken, diced tomatoes, shredded lettuce, spinach, quinoa salad, pulled chicken (freezer). CDI by voluntarily discarding food items without definitive date prepared or package opened. Other food items date marked with correct date. REPEAT VIOLATION |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must be listed on ALL menus for menu items served raw or undercooked. Consumer advisory must include a disclosure and reminder statement as written in food code. Observed incomplete conumer advisory on dining room menu for undercooked burgers. Consumer advisory must be present on catering menu for items offered raw or undercooked. VR required. REHS will follow-up within 10 days to verify compliance for consumer advisory. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels- Food packaged in a food establishment , shall be labeled as specified in NC Food Code. Label information must include:1. the common name of the food 2. list of ingedients in descending order of predominance by weight 3. an accurate declaration of quantity of contents 4. the name and place of business 5. the name of food source for each major allergen contained in the food. Verification required. REHS will follow-up within 10 days to verify compliance with labeling requirements. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises- Keep dry foods in sealed containers. No open bags. Observed open bag of corn meal.6-404.11 Segregation and Location-Distressed Merchandise- Seperate damaged/distressed merchandise from good. Observed dented canned food item. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- Air dry all cleaned utensils prior to stacking. Observed wet stacked utensils on the drying rack. |