|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Establishment serves raw calamari and raw shrimp to consumers. No parasite destruction information for raw calamari or raw shrimp at establishment. VR - Verification required within 10 days that establishment acquires parasite destruction information, or establishment must serve shrimp and calamari fully cooked. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Small bowls of rice and pans of noodles measured 100-120F in hot holding. Unit is not functioning properly. CDI - PIC stated rice and noodles were cooked at 4PM so items placed on TPHC and will be discarded by 8PM. Procedures filled out during inspection and establishment will use TPHC until unit is replaced.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Establishment has has colored items that are served raw orange. There is no explanation on menu that ties the orange items to the consumer advisory on the bottom of the menu. VR - Verification required within 10 days that menu is corrected so that it explains which items are raw. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Bag of dumplings was thawing in prep sink with no water. TCS foods may only be thawed under refrigeration, as part of the cooking process, or under running water that measures 70F or less. CDI - Dumplings moved back to walk-in cooler. 0 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. Hot holding unit is not functioning properly. Repair or replace. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips. |