|
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 bin of oysers in walk in and tag was not attached to batch. CDI tag returned to box until emptied. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed facility parcooking batches of chicken breast and chicken florentine and cooling process not tracked on logs and observed previous batches where cooling or final cook temperatures were not recorded. CDI remainder of time today recorded. Repeat. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility vacuum packaging Gouda cheese, duck confit, raw salmon, kafka balls, lamb, pork, and Greek meatballs without Prior approval. Verification required. CDI salmon, cheese, and duck confit discarded. Employee went in Freezer to discard all of leftover VP products. |
|
33
|
0.50
|
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: http://meck.co/FoodSafety 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 purple cabbage, plain cabbage, plated salads that were covered while cooling and did not drop in 40 minutes. CDI items uncovered. Observed elbow that was not actively stirred to accelerate cooling. Product stirred and temperature dropped 9F. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish that was thawing while still in vaccum packaged environment. CDI product discarded since it was cryovac in facility. |