|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling.
1 pt.
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
|
Yes |
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 no parasite destruction letter on site despite facility offering salmon undercooked. PIC could not confirm if salmon is wild caught or farm raised. Acquisition and/or clarification necessary.
10 day VR required.
1 pt. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed cooked tofu miss cooling window during inspection. See temperature chart. Cooling from hot is prohibited per facility’s permit. See violation 33 for further details.
CDI - Tofu voluntarily discarded.
1.5 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
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
Observed no consumer advisory on menu during inspection. Menu includes salmon that can be cooked to order, and sunny side up eggs.
CDI - Employee corrected menus during inspection.
0 pts. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed fried tofu cooling in prep unit during inspection. Tofu missed cooling window and was voluntarily discarded. Observed a multitude of items that had been cooked and cooled being stored in facility. Due to insufficient equipment, facility is prohibited from cooling any TCS foods from hot. Facility shall cease the cooling of all food items from hot.
10 day VR required.
Repeat. 1 pt.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw shrimp thawing in stagnant water and raw calamari thawing at room temperature. Both foods were still below 41F at time of REHS discovery.
CDI - Shrimp drained. Both items moved to RIC.
0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed a variety of employee belongings being stored above and in conjunction with customer foods, service items, and clean utensils during inspection. Ensure employee belongings are stored in a manner that do not promote the contamination of customer foods, service items, and clean utensils.
0.5 pts. |