|
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 no shell stock tags on site for mussels served on specials menu. PIC stated they were unaware how long tags needed to be retained, and discarded tags the day prior to inspection.
CDI - Facility no longer offers special with mussels. REHS educated PIC on proper shellstock tag retention.
0 pts. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed opened container of chicken stock base being held outside of refrigeration despite packaging stating it must be kept refrigerated after opening. Observed all TCS foods in grab n go cooler and display case holding above 41F. See temperature chart. Ambient in grab n go 52F. Ambient in display case 44F. Staff maintained temperature logs verify that unit temperatures began rising earlier in the day.
CDI - Maintenance on site during inspection. All out of temperature items voluntarily discarded. Facility ceased the use of grab n go until repaired. Display case only stocked with non-TCS foods until repair.
Repeat. 3 pts.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer in three compartment sink far above safe sanitizer concentrations.
CDI - Concentration corrected during inspection. All items sanitized in over concentrated solution re w/r/s.
1 pt. |
|
33
|
0
|
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
Observed shredded cheese cooling while in a deep, covered plastic container in salad prep during inspection. REHS advised PIC against this method.
CDI - PIC moved cheese to sheet tray in WIC to finish cooling. REHS observed cheese cooling at proper rate.
0 pts.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed staff handling customer foods and beverages without proper hair restraints during inspection. Ensure all food and beverage handling employees don proper hair restraints.
0 pts. |