|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
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 Observed shellstock tag removed from open bag of mussels stored on 3rd floor. Mussels are served fully cooked in a pasta dish on the dinner menu.. Establishment opens one bag of raw shellstock (mussels) at a time and portions mussels between 1st and 2nd floor kitchens. Shellstock tag was removed from open bag and kept on shelving in 2nd floor kitchen. Shellstock tags (with harvest dates dating to back 9/21/2026) did not have date of last shellstock from container used, nor sorted in chronological order. Bag of open shellstock (and portioned shellstock on 1st and 2nd floors) were discarded. A verification will be conducted by 11/8/2026 to determine if establishment is in compliance. -1 point- |
|
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 Observed salmon, seared on top and bottom and noticeably raw, stored in refrigerated drawer. PIC stated that salmon was seared the night prior and cooled. PIC stated that salmon is par cooked to expedite cooking process due to 2nd floor kitchen only being in operation on certain nights leaving 1st floor kitchen to handle all orders. CDI - Salmon was discarded. PIC has been advised that approved procedures are needed for non-continuous cooking methods. A non-continuous cooking application has been given to PIC and will be reviewed. -1.5 points- |
|
22
|
1.50
|
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 apples and pears stored on top of flip top cooler without temperature control. Internal temperature was 71F. Observed sliced cheese stored above fill line in flip top cooler with an internal temperature of 47F. Observed all TCS foods in open and lidless cold holding unit cold holding at temperatures between 45F and 48F. Items are kept in cold holding unit for lunch service which runs from 11AM - 2PM then stored in reach in coolers. CDI - Items kept in cold holding unit were discarded. Cooked apples and pears were moved to refrigeration to rapidly cool to 41F or less. The volume of sliced cheese was reduced in flip top cooler. PIC has been advised to not store food above the fill line and to conduct frequent temperature checks of TCS foods. -1.5 points-
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees preparing food while wearing wrist watches and bracelets. -0 points- |