|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine did not have any sanitizer strength at time of cycle. Inspector noticed that the sanitizer container was empty. PIC stated that they would have to go to another location to get another bucket of sanitizer. CDI- facility will use the 3-comp sink for washing and sanitizing. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date on tuna salad container (made in house) was for 9/24. Also, observed steak with out a date on it. CDI- product was discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria - P,PF I observed a machine used for Reduced Oxygen Packaging in the facility. I begin to ask questions on how long have you had this and what it is used for. PIC stated that the machine has been used for the last 3 weeks for sealing cooked food such as shrimp and pork ribs. Facility was performing this process without written approval. I observed product in the walk-in freezer that have underwent this process. The bags that were used were 3 mil and 4 mil. I called the plan review senior who stated that the product cannont be used. I, in turn, was instructed to call my supervisor. My supervisor stated that the facility can voluntarily discard the product, or we will embargo the product. CDI- PIC chose to discarded product. Facility was provided with a variance application to be submitted to the state of NC. Bacon wrapped pork- 4.0 lbs, pork chops- 3.5 lbs, shrimp- 2 lbs, pork ribs- 2 lbs, crab cakes- 5 lbs were denatured and discarded into garbage dumpster. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed containers of cut cantaloupe, cut honeydew melons, and cut watermelon that were tightly covered and stacked high in prep cooler to cool. Also, observed a pan of srambled eggs that were sitting on a counter at room temperature to cool. CDI- Fruit was uncovered, placed in shallow pans, and put in walk-in cooler to chill. Eggs were placed in a container and put in walk-in cooler to chill. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observe a mixture of salt and pepper in a container that was not labeled. CDI- container was labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe a container of raw meat sitting on the floor of walk-in cooler. Observed several packages of food sitting on the floor of walk-in freezer. CDI- All items were placed on shelves. |