|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed no food protection manager on site. PIC with CFPM not on site during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
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 - REPEAT - Observed shellstock tags retained but no dates written on tags to indicate the date the last shellstock was sold from the container. Shucking of raw shellstock is not allowed on MFU due to absence of prep sink. Remove raw oysters from menu. - VR - Verification required within 10 days. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw shrimp container stored on top of opened cooked octopus container in deep freezer. Also observed raw chorizo stored above RTE tortillas in RIC. - CDI - Employee corrected storage order in all units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - REPEAT - Observed chest cooler of ice and raw oysters stored on floor of MFU. Chest coolers are only allowed for use during transport. All TCS items must be stored under mechanical refrigeration during service. PIC directed to remove raw whole oysters from menu/MFU permanently. - VR - Verification required within 10 days.
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 - Observed rice holding at 85F while cooling at ambient temperatures on prep surface. Per PIC, rice was prepared at commissary an hour and a half prior. Cooling of hot foods is prohibited on MFU per permit conditions. All cooling of hot foods must occur at the commissary. Ensure TCS items are cooled to 41F or below prior to placement onto MFU. - CDI - PIC voluntarily discarded rice. PIC stated she plans to get a rice warmer to hold rice in moving forward.
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
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving in RIC. Replace.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - REPEAT - Observed aluminum foil lining shelves above three compartment sink. Do not use aluminum foil as a liner. Replace with a cleanable material, such as plastic. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floors under cooking equipment and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean. |