|
15
|
3
|
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 -Observed raw chicken stored above cooked short-rib in the WIC. -CDI- PIC corrected storage order.
-REPEAT-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked potatoes, hot-brined pickled onions, and queso fresco above 41F in ice bath. PIC stated potatoes, pickled onions, and queso fresco were placed in ice bath less than 30 minutes ago. -CDI- PIC placed half of the potatoes in the WIC for rapid cooling. PIC placed the other half of potatoes, the onions, and queso fresco in a larger ice bath with ice that fully covers the sides of the pans. Ensure enough ice is placed in ice bath to properly cold hold TCS foods at or below 41F. By end of inspection, EHS observed all foods cooling at sufficient rates to reach 41F within 4 hours.
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-REPEAT-
-Observed multiple foods missing date marks after being held over 24 hours (cooked shrimp, cooked lobster, pineapple pico, tomatillo pico, hot-brined pickled onions, corn foam, roasted corn, cooked chicken thighs, salsa verde, salsa roja, sauteed onions, cooked mushrooms, suizas sauce). -
-Observed cooked mushrooms, corn puree, and lobster crema held past their 7-day shelf life. -PIC voluntarily discarded the mushrooms, corn puree, and lobster crema.
-Facility has had repeated date marking violations throughout past inspections. Facility was placed on Risk Control Plan for date marking from past inspection. Despite implementation of Risk Control Plan, same date marking violation is observed during current inspection. EHS will follow-up on date marking within 10 days. Within 10 days of current inspection, PIC must develop written SOP (Standard Operating Procedure) for an effective, permanent date marking system and have this system implemented. This date marking system must ensure that all TCS foods held over 24 hours are labeled with a date mark and no TCS food is held for over 7 days. EHS will follow-up on this system and SOP within 10 days. If date marking violations are still observed during follow-up visit and/or an effective SOP is not developed, an ITS (Intent-to-Suspend) may be issued for facility, which will give the facility 30 days to correct the violation, or the facility’s permit will be suspended.
-10 day verification visit required-
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 |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
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
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
-Observed no consumer advisory asterisk attached to sunny eggs and beef tartare, which is served partially raw/undercooked.
-Observed no disclosure statement in consumer advisory, stating that these menu items may be served raw or undercooked.
-10 day verification visit required- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed no label on liquid squeeze bottles or seasoning containers. Add label with the common name of the food. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue/debris along interior of under-grill cold drawers (within gaskets). Increase frequency of cleaning. |