|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a cart was pushed in front of the hand sink in the walk-in. CDI - moved. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 the facility did not have a tag for mussels currently on display. CDI - discarded. Also the facility was not recording the date on shellfish tags when the last shellfish from that batch was discarded or sold. RVR. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
| 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed the facility is using Reduced Oxygen Packaging for Raw meat and cheese. These require a the facility to submit and have approved a HACCP plan by the local regulatory authority (Mecklenburg County.) 3-502.11 Obtain a Variance for specialized processes. -Pf. Observed the facility is using Reduced oxygen packaging for products such as raw vegetables with other TCS foods added such as garlic butter and meats in sauces and oils that are then vacuum packaged. These may require a variance from the State of North Carolina Variance Committee. This is a repeat violation. Discontinue. Return visit required. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf . PIC says he has submitted for a variance but has no approval letters or anything else. Locally submitted HACCP was not approved and needs to be fixed and resubmitted. Some of these processes may also require variance based on evaluation of what is submitted. |
|
35
|
2
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed the facility has a variety of foods packaged on location for customer self service without ingredient labels including but not limited to vegetables with garlic butter, gravy, raw meats and poultry in sauces, gravy, cheeses, olives, etc. Return visit required. |