|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf-Observed mussels and little neck clams being store inside a blue plastic box that was only meant to store top neck clams.-CDI-PIC was educated and the mussels and clams were relocated to different plastic bins.
3-203.12 (C) (2b) Ensure that Shellstock from one tagged or labeled container are not commingled with shellstock from another container with different harvest dates, growing areas, and certification numbers as identified on the tag before being ordered by the consumer. Pf- Observed in display case oysters commingled with mussels and clams. No contamination observed -CDI- PIC was educated and plastic dividers were added. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in display case cooked cajun shrimp with a temperature of 44F and Raw live steamer clams with a temperature range of 44F-45F. Observed in grab-n-go display case Fresh lobster salad, Raw Spicy Salmon, and Raw Tuna above 41F ( see temperature chart). Grab-n-go display case had an ambient temperature of 39F. -CDI-PIC was notified and all food items were voluntarily discarded, except the steamer clams that were within the 4 hrs time parameter; placed in WIC.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed all TCS cooked food items in display case with no date marking. PIC expressed that a new employee was being trained today and missed placing date marks.-CDI- PIC was educated and food items were properly date marked.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |