|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
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 shell stock bags in WIC without tags. Tags were with loose shells in cold drawer at line. Tags are also being dated and placed in retention folder before product has been sold out. Dates placed on tags delivery dates, not last-consumed dates. CDI- discussed proper handling of live shell stock with PIC. Tags taken back to bags in WIC. Return visit within 10 days. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items above 41.0 F in prep units at front line. CDI- PIC voluntarily discarded. Refer to temperature chart.
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
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: House-made tiramisu contains raw shell eggs but no disclosure on menu. Return visit in 10 days to verify correction on menu. Add asterisk beside menu item.
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Found concentrated quat sanitizer in use at 3-comp sink. CDI- sink drained 50% and refilled with water to provide solution of 400 ppm. |
|
30
|
0
|
Pasteurized eggs used where required |
Yes |
No
|
No |
3-302.13 Pasteurized eggs shall be used for ready to eat foods containing eggs that do not meet 3-401.11(D).-P: Tiramisu containing raw, uncooked eggs lacks Consumer Advisory disclosure on menu. VR scheduled. |
|
33
|
0.50
|
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 : balsamic containing garlic and oil cooling in dense, deep volume. Dropped only 5 F in one hour. CDI- transferred to WIC in shallow pan.
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 . |