|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed approximately five (5) shellstock tags from the previous 4 months of stored tags missing final dates of sale or with obscured/smeared sale dates. CDI - Tags were set aside for review by seafood manager. Manager reviewed tags and tagging procedures with employees (I.E. using non erasable markers for tag storage). |
|
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 two (2) packaged shrimp trays (packaged less than one hour prior) in mobile cooler 1, actively cooling from prep. Observed four (4) trays of chicken wings in display cooler 2 cooling from prep and placement. Wings were observed cooling at insufficient rate. CDI - shrimp packages and wing trays were rotated to WIC to cool fully.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) spray bottle of water on speed rack in prep room with no label. CDI - PIC verified contents of spray bottle and set aside for proper labeling. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) employees engaged in food prep (seafood display setup, cutting steak, etc.) while wearing multiple bracelets and/or watches. Remove jewelry for food prep. |