|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed a sheet tray of salmon in walk in cooler which appeared to be raw and had grill marks on the outside. Per conversation with PIC, salmon was marked on the grill and not fully cooked before placing in walk in cooler to cool. PIC stated approval has not been obtained from regulatory authority for non-continuous cooking. CDI: PIC stated facility will no longer utilize non-continuous cooking. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 .
Observed a bowl of cooked steak being stored in a prep reach in cooler missing a date mark and a container of potato salad being stored in walk in cooler date marked 7/15, one day past it’s expiration. CDI: PIC date marked steak which was prepared yesterday and voluntarily discarded potato salad. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bag of shrimp being thawed under running water in prep sink in which bag of shrimp was not fully submerged in water and temperature of water measured 84F. CDI: PIC opened bag of shrimp to allow shrimp to be fully submerged in water and added ice to water to ensure water temperature was below 70F. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use bowls being stored on storage shelf outside of their original packaging right side up. CDI: PIC inverted bowls to protect against contamination. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone being stored on prep counter amongst clean equipment and employee hand bag being stored on dry storage shelf amongst clean equipment. CDI: PIC removed both items and placed in a designated area. |