|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 Observed that facility was unable to provided parasite destruction letter for salmon cooked to order. PIC stated that fish is bought fresh from restaurant depot. PIC stated that the fish is frozen after purchase, however, they are not freezing it to required temperatures. EHS advised that facility can reach out to resturant depot for a destruction letter or they shall discontinue undercooking the salmon. 10-day VR Required. -1- |
|
23
|
1.50
|
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 Observed several items throughout facility that were not date marked; shredded mozzarella, goat cheese, milk, and cooked potatoes. Housemade chicken salad was found to have a prep date of 10/15, which is beyond the 7-day allotment for holding TCS items. CDI- PIC voluntarily discarded shredded mozzarella, chicken salad, and goat cheese. EHS allowed PIC to date cooked potatoes as they were prepared the day prior and PIC could verify. **REPEAT** -1.5-
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle with bleach concentration above 200ppm. CDI- PIC corrected concentration to 150ppm. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans stored as lean and nested wet. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple personal food items stored in RIC above food for facility. CDI- PIC move food items to segregated lower shelf where contamination could not occur. |