|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility does not have procedures for ensuring staff is informed on reporting illnesses and exposers. CDI - EHS provided PIC with employee health agreement to review with staff and sign. (0)
For more information on employee health policy, 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 Facility needs to obtain parasites destruction for shrimp and mahi mahi. PIC will call supplier and obtain parasites destruction destruction letters for product. (1) VR will occur in ten days. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer at three compartment sink at 50 ppm. The required concentration based on the label of sanitizer is between 150-200ppm. CDI - PIC drained sanitizer and dispensed fresh sanitizer at 200ppm. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 raw shrimp, raw steak, and carnitas held in make table reach in compartment above 41F (see temp chart). CDI - PIC voluntarily discarded items. (0)
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Consumer advisory on menu is missing reminder. PIC will add reminder to menu and send to EHS for approval.
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Some items on menu are available undercooked but missing asterisk linking item to consumer advisory. PIC will add asterisks to all items served undercooked. PIC will send updated menu.
(0.5) VR will occur in 10 days. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed mahi mahi thawed in make table still in vacuum seal packaging. EHS advised that when thawing the mahi needs to be removed from its oxygen deprived environment during thawing. CDI - PIC removed fish from packaging. (0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in use stored in sanitizer at 0ppm. PIC stated facility adds water to sanitizer to dilute it. EHS advised to dispense sanitizer as is so that it can be used at the correct concentration. CDI- PIC made new bucket that was at the correct concentration at 200ppm. (0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in water at grill area and next to make table. Water was observed at 65F. EHS educated PIC on proper temperature of water for storing in use utensils. PIC stated facility usually puts them in sanitizer in between uses. EHS advised PIC not to store in use utensils in sanitizer but can store them in water 135F or above or clean them every four hours. CDI- PIC removed utensils from water and will clean them every four hours. |