|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility could not confirm employee has been informed of reporting responsibilities. CDI- PIC went over form supplied by REHS and had signed. REHS also sent new EmployeeHealth Poster for use.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
14
|
1
|
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 : Facility presented letter of guarantee from Wanchese Fish Company / True North Fish Company. Salmon in facility and with Consumer Advisory on menu was product of Aqua. No letter of guarantee could be traced to the product in facility. CDI: Facility received letter of guarantee with US Foods logo while on site. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Raw ground beef sliders stored over pasta in reach in. Raw shrimp stored over Alfredo sauce in reach in. CDI- Raw proteins moved to lower shelf under RTE foods..
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
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: Chimichurri with garlic / oil dated 3/11. Cooked wings dated 3/11. Hummus not dated. CDI- All voluntarily discarded.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen raw calamari thawing in 3-comp sink in stagnant water upon entry. CDI- PIC supplied running cold water. Temperature of water in thawing container 57.0 F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of pans and containers on drying racks. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Some shelving in WIC rusting. |