|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 no parasite destruction letter on site despite various salmon dishes served cooked to order.
CDI - PIC acquired.
0 pts. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
Observed multiple menus void of disclosure statement in consumer advisory.
CDI - PIC corrected menus during inspection.
0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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
Observed ranch dressing cooling while in a deep, covered plastic container in WIC during inspection. Observed cooked broccoli cooling while in a deep metal bowl in WIC. Both items were cooling sluggishly.
CDI - Ice wand added to ranch. Broccoli spread out on sheet tray. Both items began cooling hastily. See temperature chart.
0.5 pts.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sanitizer below 200ppm quat during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer at all times.
Repeat. 0.5 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed sanitizer dispenser at three compartment sink dispensing far below 200ppm quat during inspection. Three comp was not in use during inspection, and rarely is according to PIC. Repair necessary.
0.5 pts. |
|
56
|
0
|
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 employee belongings being stored above customer water carafes during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or beverages.
0 pts. |