|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
14
|
1
|
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 no letter of guarantee (parasite destruction letter) for salmon served undercooked on menu. A verification will be conducted by 8/16/2024 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 raw shell eggs stored above raw vegetables in walk 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 |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for compound butter mixtures and cream sauces held on TPHC. Items are held on prep table without temperature control and discarded after 4 hours. CDI - A written TPHC procedural template was given to PIC. Correct TPHC procedures were reviewed and PIC has been asked to post procedures in establishment. -1.5 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen calamari thawing a room temperature on speed rack. Approved thawing procedures include thawing under refrigeration, thawing while completely submerged under running water with a temperature of 70F or below, or thawing as part of the cooking process. CDI - Calamari was moved to walk in cooler to continue thawing under refrigeration. -0 points- |