|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed a multitude of shellstock tags not stored in chronological order.
CDI - Tags corrected during inspection.
Repeat. 2 pts.
Risk Control Plan to be implemented on follow up visit. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods across a multitude of prep units holding above 41F during inspection. See temperature chart. Almost all prep units unable to hold proper temperatures. Maintenance contacted during inspection. All out of temperature foods in units for longer than four hours voluntarily discarded. All other foods moved to WIC to rapidly cool. Maintenance on site during inspection. REHS and PIC agreed that three units shall be repaired prior to 6:15pm for facility to continue operations for the night. Should maintenance not be able to ensure grill unit, stove unit, and salad unit earlier than or by 6:15pm, facility shall voluntarily close. PIC shall inform REHS of decision. Should facility remain open, photo proof of TCS foods or ambient in unit maintaining compliant temperatures shall be communicated to REHS.
72 hour VR required.
1.5 pts.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed bowl being used to dispense food being stored in direct contact with food during inspection. Ensure all utensils used to dispense foods bare a proper handle to prevent cross contamination.
0 pts. |