|
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 one shellstock tag not with bag of clams in walk in. Shellstock tag was with other shellstock tags pinned to cork board. CDI - Shellstock tag was returned to open bag of clams in walk in. PIC has been given proper instructions to retain tag with bag until bag is empty. Directions for retaining shellstock tags are also printed on back of shellstock tags. All other shellstock tags were date marked with date of sell or discard, kept in chronological order, and retained for 90 days. -0 points- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari and raw clams stored behind cut vegetables in flip top cooler. Observed raw shell eggs stored behind cut tomatoes in flip top cooler. Observed raw chicken and raw beef stored above cooked pork in refrigerated drawer. CDI - Storage order was corrected. PIC has been advised to review storage order procedures. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to achieve a sanitizing temperature of 160F. A maximum temperature of 144F was recorded using both regulator's and PIC's max/min thermometers. High temperature dish machine has been taken out of service and a call for repair has been made. All equipment and utensils are to be washed, rinsed, and sanitized in three compartment sink using quat sanitizer. Quat sanitizer was measured at 200ppm. A verification will be conducted by 10/18/2026 to ensure establishment is in compliance. -1.5 points-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
0
|
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) Observed two storage containers of cooked onions with a date mark of 10/8 in walk in cooler. CDI - Cooked onions were discarded. -0 points-
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 . |