|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
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 half shell oyster came frozen in the big box with little batch inside, a box has the tag that comes along with it. CDI- The facility is not served item raw, they are fully cook before serving. Education provided about keeping the tag for records as required as it was provided in the box. -0 pts- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.- Observed food items (slice ham, chili, soup, Mac and cheese, cheese sauce, black bean, chicken, lamb stock, etc.) in WIC and grill station flip top holding temperature above 41F. CDI- PIC volunteer to discard all items at the time of inspection. Education provided about importance of proper cooling and cold holding relationship at the time of inspection. -3 pts- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. -Observed food items was cooling from a day or two days before. Items were in plastic container with tight lids on them, some are in metal pans with tightly wrapped with plastic. The items on the speed rack all covered tightly and the entire speed rack also covered with big plastic bag from top to bottom. When opening the lids, bag, plastic cover, there was water running down that caused by condensation of hot foods. CDI- Many cooling methods and demonstration showed/discussed with PIC and staff, education provided to ensure the facility cooling foods properly. -1 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed a big dragon dishwasher machine is currently not working, the technician is working on it during the inspection. All food served on single use articles until the machine fix. -0 pts- |