|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
EHS observed that facility could not obtain a parasite destruction letter to match the vendor on the product kept in the walk in freezer. Portico Seafood.
-1-
10-day VR |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed all TCS items held on the makeline across from the fryers (expect two small pans of lettuce) were holding above 41F. See temperature chart. Ambient air temperature of the unit was at 41F.
CDI- Items were voluntarily discarded by PIC. EHS and PIC discussed covering items during low periods to help maintain temperature control. EHS and PIC also discussed TPHC as a potential solution.
-0-
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C).
EHS obsevred the following items with no date mark present: corn beef, cooked onions, cooked chicken wings (x2 in grill drawers and entire speed rack in WIC), black beans, sliced turkey. EHS found the following items held beyond 7-days with prep date reflected: cooked chicken (8/11), sliced tomatoes (8/11), cooked shrimp (8/11).
CDI- EHS allowed PIC to date mark items without a date as they were present during their prep the day prior. PIC voluntarily discarded the products being held beyond 7-days.
**REPEAT** *FULL POINTS* -3-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
EHS observed several metal bowls and pans stored as clean and stacked wet.
CDI- Items were taken to dish are to be w/r/s.
-0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
EHS observed food build-up on rack in the walk in cooler. More frequent cleaning is recommended.
-0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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.
EHS observed dust build up on walls and vents. More frequent cleaning is recommended.
-0- |