|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed clams and two mussels in a hotel pan without shell stock tag. PIC was unable to find shell stock tag. CDI- Clams and mussels were voluntarily discarded. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked in a water bath. EHS observed that the water heater was set to 145F. When discussing cooking process PIC stated that the chicken was cooked sous vide (in a ziplock bag) for 4 hours at 145F. Chicken is then cooled in the bag and reheated as needed for service. EHS observed pork in the walk in cooler that was stored in ziplock bags and appeared to be cooked. PIC stated that the pork is cooked in a water bath for 3 hours to 140F then cooled. The pork is reheated to order and heated to 145F. CDI- PIC voluntarily discarded the pork and the water bath for the chicken was turned up to 165F. PIC stated they will begin fully cooking both the chicken and the pork. **REPEAT** -1.5- |
|
23
|
3
|
Proper date marking & disposition |
No |
No
|
No |
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) Observed that nearly all items in the top portions of the prep units did not have a date mark. Observed the following items that were held beyond the 70day allotment for date marking; acorn squash, roasted mushrooms, meatballs (x2) roasted tomatoes, whipped risotto (x5) and cut cabbage. CDI- EHS allowed PIC to date mark items in the top of the make tables as they were pulled from portions in the lowboy unit. PIC voluntarily discarded all items past their date marking. **REPEAT** -3-.
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 . |
|
27
|
0.50
|
Food additives: approved & properly used |
Yes |
Yes
|
No |
3-301.14(A)(2)- Food shall be protected from contamination that may result from the addition of, as specified in § 3-202.12: Unsafe or unapproved levels of approved food and color additives.-P Observed facility utilizing selrose salt (pink curing salt) for lamb sausage made in house. PIC provided recipe which needs to be updated with net weights in pounds or grams for proteins used for sausage so that the information can be approved by the health department for use. PIC will send updated recipe card and stop process until approval is obtained. EHS will be in contact about the use of curing salts. **REPEAT**. -0.5- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed meat thawing in under a heat lamp on the counter. Observed two sinks of proteins thawing in water at 73F. CDI- PIC moved meat to prep sink to thaw under running water. PIC added ice to water to cool water to 70F. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with multiple non-plain banded rings.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees engaging in food prep without the use of a a hair restraint. CDI- POIC provided employees with hats. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. CDI- PIC unstacked items to allow for air drying as they were recently washed. |