|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee handling tortillas with bare hands coming off the warmer. CDI- tortillas sent back to warmer press. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 retained tags for oysters and shrimp. No dates marked on tags showing last use date. Separate mussells from oysters and make sure in chronological order. CDI- by instruction.
***FACILITY IS PROHIBITED FROM SHUCKING LIVE SHELLSTOCK IN THE FACILITY BY CONDITION ON PERMIT. *** |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pink build-up on interior of ice machine. CDI- cleaning begun while on site. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found numerous items being held above 45 F in two coolers; salad prep cooler and upright refrigerator. Internal thermometers showed over 50 F ambient. Foods were temped showing same temperature. CDI- all TCS foods discarded from both coolers. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed cut fruit containing cantaloupe dated 2/26. CDI- |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed no disclosures on menu for undercooked salmon, burger, steaks, poached eggs on brunch menu. CDI marked copy of menu for PIC showing approved layout and text. Correct within 10 days. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf : Facility has conducted ROP and sous vide for steaks in the past for special events. Direction to cease until a complete HACCP plan with accompanying SOP's is submitted and approved by the Mecklenburg County Health Department. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer available. Obtain within 10 days. |