|
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 Parasite destruction letter for salmon was over 5 years old. Parasite destruction information must be updated yearly. Ensure supplier of salmon provides parasite destruction information each calendar year. CDI - PIC acquired parasite destruction information from supplier during inspection. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak was stored on shelf above butter in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee moved raw steak to bottom shelf. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 10 pans and containers found with food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC washed pans and containers in dish machine during inspection. Reduced to half credit because today the dish machine was working unlike last inspection. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Prime rib was observed reheating in warmer. PIC states that prime rib is cooked to 120F. Since the prime rib is not fully cooked, it may not be reheating or heated again after cooling. Prime rib may only be served cold to avoid non-continuous cooking, which requires pre-approval from the health department with written procedures. CDI - Prime rib sliced during inspection and cooled to be used for sandwiches. |
|
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 Chili and french onion soup measured 43-45F in walk-in cooler. Items were directly beside the door and establishment had door open for delivery. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to sheet pans to cool down. 0 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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC labels for TCS foods held using TPHC were from Monday and Tuesday. Ensure TPHC labels are accurate. CDI - PIC printed new TPHC labels that had proper start times.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 Au jus cooling in deep container in walk-in cooler at 73F. Mushrooms cooling at 48-50F in thick portions in deep containers with lids on. TCS foods must be cooled in shallow pans while loosely covered or uncovered, or in ice bath. CDI - PIC moved au jus to ice bath and moved mushrooms to sheet pans.
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 . |