|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 - Observed parasite destruction letter provided from 2025. Operator stated that facility receives food from Gordon Foods and advised EHS that salmon was a fully cooked item and not offered undercooked or cooked to order as asterisked on menu. EHS recommended to remove asterisk as it indicated items is undercooked. Observed white fish, Cahovia, ceviche not heat treated but in lime juice with no parasite destruction letter for calendar year. CDI, updated parasite destruction letter provided by operator . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed rice in deep container with condensation cooling from previous day at 47 degrees F. CDI, rice voluntarily discarded .
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tomato, chicken and yuca cold held between 43-44 degrees F in walk in cooler. operator lowered thermostat and observed food items drop but not all at 41 degrees F and below . Maintenance also arrived at end of inspection and stated Thermostat was replaced. Observed cold holding out of compliance on last few visits and risk control plan to be requesting if cold holding out of compliance on next inspection. Vr Visit to ensure long term compliance and all TCS foods at 41 degrees F and below .
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 . |
|
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
Observed rice cooling in deep container from day before at 47 degrees F. CDI, rice voluntarily discarded . Observed yuca left cooling on shelf . CDI, yuca transferred to walk in cooler to rapidly cool. Cooling handout provided to PIC.
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 . |