|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed that low temp dish machine was not producing chlorine at required concentration (0ppm). PIC identified that the dish machine was not connected to sanitizer. PIC obtained a container of dish machine sanitizer (chlorine) and was able to produce a concentration of 200ppm. CDI- EHS instructed PIC to rewashed all dishes that had been run through the machine. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 observed that facility it utilizing an online document to track date marks for products onsite. EHS observed that facility did not have a date marks listed for buffalo chicken dip or shrimp and crawfish étouffée. Observed boiled eggs with a prep date of 02/18. CDI- EHS allowed facility to add date mark to document since PIC was present during preparation and PIC voluntarily discarded the boiled eggs -1.5-
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. EHS observed that facility is not complying with procedures in their approved HACCP plan. Observed that facility is not following the requirements outlined in their approved HACCP plan. EHS observed that facility is ROP fresh (never frozen) fish and storing them in a refrigeration unit. Fish were found to be between 43-47F. EHS observed that facility had a very large amount of ROP items onsite with no logs completed. Facility is not completed required monitoring logs or labeling products according to the plan. EHS observed that none of the ROP products onsite have a label. -1-
3-day VR. |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.12 (B- C). If the regulatory authority grants a variance or a HACCP plan the permit holder shall: Comply with the HACCP plans and procedures that are submitted and approved as a basis for the modification or waiver; P and (C) Maintain and provide to the regulatory authority upon request, records.
EHS observed that facility is ROP peas, red curry chicken empanada mix, cooked lobster, cooked chicken, cooked leaks, and cooked duck/mushroom sauce which are not listed as approved items on their HACCP plan. Facility is ROP fish that was not frozen before, during and after. CDI- PIC voluntarily discarded of ROP fish that was not frozen prior to ROP and all item that were ROP and not listed on the HACCP Plan. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 cans with dents on the seams stored with nondented cans in dry storage area. CDI- Dented cans were voluntarily discarded. -0- |