|
14
|
1
|
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 Some shellstock tags from the last 90 days are missing dates on them. Ensure staff place the date the shellstock batch was used or discarded on tag. CDI - PIC educated on shellstock tags. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw squid stored on same plate as cooked octopus in sushi display cooler. Raw beef stored above sauces in walk-in cooler. Raw shrimp stored above pre-cooked mussels in walk-in cooler. Raw fish stored on shelf above RTE non-raw foods in reach-in cooler at sushi station.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken, raw pork, and liquid eggs in reach-in cooler measured 56F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved raw foods to walk-in cooler. Do not use cooler until it is repaired. Follow up visit to be completed on Monday to check cooler repair.
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 . |
|
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 is not been labeled, or if the label is incorrect. -P Miso broth in sandwich cooler bottom was dated as being prepared on 1-19. House made pickled were prepared on 1-23. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Reach-in cooler at sushi station is not working. Reach-in cooler in kitchen is also not holding temperature. Other reach-in cooler in kitchen has torn gaskets. Repair/replace listed equipment. // 4-502.14 Shells, Use Limitation Establishment is reusing oyster shells to serve on plate with oyster shooters in shot glass. Sushi employee stated that they are washed before use. Establishment must boil shells to reuse. PIC sent memo that has instructions on how to properly reuse oyster shells. REPEAT |