|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one (1) sealed water bottle stored on food packaging machine, held above non food contact rollers. CDI - Department manager voluntarily disposed of water bottle after EHS removed it from machine. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
If shellstock are removed from its tagged or labeled container ensure that shellstock from one tagged or labeled container are not COMMINGLED with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. - Pf Observed shellstock held in drained ice display, with multiple (approximately seven (7)) clams in direct contact with bagged mussels. CDI - Seafood manager donned gloves and placed dividers between each of the different species of shellstock (I.E. clams, oysters, mussels, etc.) that had been harvested in different locations. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nine (9) TCS food portions (cardboard bowls of chicken wings) in mobile cooler 4 at temperatures ranging from 47F to 49F. Ambient temperature of unit was initially observed at approximately 45F. Department manager voluntarily disposed of food above 41F; commercially produced and packaged foods were rotated out of cooler. CDI - EHS observed final ambient temperature of emptied unit at approximately 41F. REPEAT
Note: No escalation in point deduction. EHS observed management of cold holding equipment (I.E. sea retail cooler) and insufficient cold holding in observed unit was addressed during inspection (I.E. ambient temperature returning to acceptable range.) EHS advises PIC contact repair or maintenance personnel as needed for department cold holding.
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 . |
|
33
|
0
|
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 approximately six (6) portions of TCS foods (crab mix bowls in seafood grab n go, steak fajita bowls in meat retail cooler) cooling on day of preparation. CDI - Department manager rotated food items to WIC to rapidly improve cooling rate.
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 . |
|
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 one (1) food employee engaged in food prep (cutting meat for trays, packaging and wrapping meat, etc.) with wristwatch on. |