CRAIC,THE

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.

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.

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 .

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.

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.

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.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed container of raw eggs stored over ready to eat foods in bottom of prep unit. CDI- reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cheese sauce cooling in walk in cooler at 80F. 20 minutes later it had only dropped 2F. This is calculated to a cooling rate of 6F/hr ;a failing rate. CDI sauce discarded voluntarily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple pans os cut leafy greens, sliced cheeses and slaws cold held above 41F. CDI all removed to walk in cooler to cool 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawed in package

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on cutting board and not in sanitizer bucket.

3-302.15 Wash fruits and vegetables prior to use. Observed whole heads of romaine stored on cutting board of prep unit. CDI- removed to wash; wash before bringing to prep unit

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC unable to provide test strips for chlorine(dish machine). VR