|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Guarantee that salmon on menu served under cooked is parasite free could not be produced. Salmon is farm-raised per packaging label but does not specify product is fed parasite- free pellets. Facility will not serve under cooked salmon (less than 145.0 F for 15 seconds internal temp) until obtained. Verification within 10 days. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some uncovered curry sauce, bolo sauce in WIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety: Low temp dish machine in kitchen not sanitizing. Supply was depleted. New buckets hooked up to machine and machine was primed. Began sanitizing correctly.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Significant orange and pink build-up on interior of ice machine. |
|
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: Short ribs and risotto cooling in dense volume and tightly covered. Both items 52.0 F. CDI- Both spread out on sheet trays for rapid cooling. Temperature dropped to 43-45 F within an hour.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No chlorine test strips in facility. Verification within 10 days. |