|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, then turn faucet off with bare hands then dry hands. CDI Employee was redirected to re wash hands and use paper towel as barrier to turn off faucet. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 Facility offers fish of the day and salmon undercooked. VR required. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS items (wedge salad, 1/2 watermelon, premade salads, hotdogs, cut tomatoes, cooked noodles) with out date mark that was prepared day before. VR required
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed creamer and cream cheese with no date and no known date of open. Observed ham (8/8), arugula (8/8), cooked broccoli, cooked sweet potatoes, and cooked corn (8/1) stored in use. Observed cooked lamb with date mark of 6/21. Observed ham sandwich with sticker of Wednesday with no date, with ham that was opened on 8/8. CDI PIC voluntarily discarded creamer, cream cheese, ham, arugula, ham sandwich.
* Ensure pre made items from snack counter bear the date of preparation which is the date of the oldest TCS food in the item. ( I.E. when the deli meat was opened/sliced, lettuce cut, tomato cut, chicken cooked, etc.)
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
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory does not include disclosure. VR required
Should read “These items are cooked to order (served raw or undercooked- is another option). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of food borne illness, especially if you are pregnant or have certain medical conditions. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawed still in sealed ROP packaging. CDI PIC cut open all packages. |
|
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 few working bottles of liquids with no label. Label |
|
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 inside of RIF with food debris and residue on bottom shelf. Observed pooling water on bottom shelf of prep unit across from stove. |