|
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 Salmon is offered undercooked on the menu but PIC did not have parasite destruction information. CDI - PIC received parasite destruction information from supplier before end of inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 small container of salsa measured 45F. Clarified unsalted butter was being held out of temperature control at 63F. TCS foods must be held at 41F or less in cold holding. CDI - Salsa moved to walk-in cooler to cool. Butter was discarded as it had been out of cooler for more than 4 hours. Discussed adding clarified butter to TPHC form and using time as a public health control. Improvement from last inspection so reduced to half credit. REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Menu items with poached eggs and other items with eggs "cooked your way" were missing an asterisk on the menu tying them to the consumer advisory on the bottom of the menu. VR - Verification required within 10 days that establishment adds asterisks to these items on the menu. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Container of steak in sandwich cooler bottom measured 56F and was cooling since 8:45AM. Use walk-in cooler to cool TCS foods. CDI - Steak moved to walk-in cooler to cool. REPEAT
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 . |
|
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. Most cooler doors on line have torn gaskets. Replace torn gaskets. 0 pts. |