|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot held TCS foods shall be held at 135 F or hotter. Observed hot held chicken at 90-100 F and hot held prime rib at 131 F. CDI- product removed or discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 COld held TCS foods shall be maintained at 45 F or colder at all times. Observed potato salad and cut melon balls cold held above 50 F. CDI- removed to flash cool |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Date marked TCS foods shall be discarded when date iis exceeded. Observed baked beans , cooked potatos and garlic aioli exceeding date marking. CDI- discarded |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 When usnig Time as a Public Health Control for TCS foods, time labeling and written procedures are required. Observed no written procedures for prime rib and not labeled with time. CDI- discarded |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumer advisorries are required when proteins are offered undercooked or raw. Observed rare prime rib with no consumer advisory and no foot note and no disclosure of tuna on menu. VR |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
3-502.11 Facility using ROP must meet Variance Requirement. Observed no progress has been made in obtaining an approval from NC State Variance committee for ROP of cooked foods. Facility must discontinue within 10 days. VR |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
Yes
|
No |
8-103.11 Facility shall provide Documentation of Proposed Variance and Justification and HACCP plan approval. Observed facility does not have an approved HACCP plan for ROP of Raw foods. Facility must discontinue within 10 days. VR |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Foods shall be protected from Contamination by Consumers during display, storage or service. Observed prime rib carving station unshielded from line of customers standing in close proximity. CDI- removed; to be guarded in future3-305.11 Food Storage is prohibited on floor. Observed vegetables on floor near hot hold and containers of foods on floor in walk in freezer. CDI- removed from floor |