|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P -Observed cooked chicken and mac and cheese, prepared/cooked in a guest’s private home, stored in facility’s cooler and intended for consumer sale. Observed chicken wraps, containing chicken cooked in private residence, held for sale in facility. -CDI- PIC voluntarily discarded the chicken, chicken wrap, and mac and cheese. EHS and PIC discussed approved sources. |
|
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 chicken stored in lowboy cooler above 41F. All other foods in cooler were properly cold holding at or below 41F. -CDI- PIC voluntarily discarded the chicken.
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 |
Yes |
Yes
|
No |
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)
-Observed cut red cabbage, cut green cabbage, and buffalo chicken dip held past their 7-day date marks (discard date of 4/22 for all). -CDI- PIC voluntarily discarded the foods.
-Observed multiple foods with incorrect date marks, reflecting more than 7-day shelf lives (ranch 5/11, cooked chicken 5/11, cooked bacon 6/4, mozzarella 6/2, and shredded chicken 5/11). -CDI- PIC verified the cook/prep dates of chicken and ranch and properly added date marks. PIC voluntarily discarded the mozzarella and bacon.
-Observed opened container of hummus, meat quiche, and turkey sandwiches without date marks. -CDI- PIC verified cook/prep dates of quiche and sandwiches and properly added date marks (4/17 for quiche and 4/18 for sandwiches). PIC voluntarily discarded the hummus.
REPEAT -If same violation is observed on next inspection, facility may be placed on Risk Control Plan for date marking.
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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf -Observed no consumer advisory on menu for mayonnaise, spicy mayonnaise, and garlic aioli, which all contain raw egg. -Add consumer advisory to menu. -10 day verification visit required. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
-Observed food packaged on premises and stored in grab-and-go cooler without the quantity of contents (weight) or the name/address of the business.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.
-Observed food packaged on premises and stored in grab-and-go cooler without the major food allergens listed. Add the major food allergens to the label.
-10 day verification visit required- |