|
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 facility not recording sale date on shell stock tags. Per conversation with department manager, facility retains shellstock until final sellable date. CDI - Correction during inspection; EHS informed manager of requirement to record final date of sale on retained tags, including those that were not opened or were retained until final sellable date (use final sellable date if portion was not opened) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed one (1) package of raw meatballs above lamb steaks in retail. CDI - Department manager reorganized storage order to prevent potential contamination. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed five (5) portions of repackaged seafood (salmon, raw shrimp) dated for the day before inspection (4/23) stored in seafood retail case above 41F. Ambient temperature of cooler was observed at 38F. Items prepared on earlier dates were observed at 41F and below. CDI - Department manager voluntarily disposed of improperly cooled out of temperature food items.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 improperly cooled seafood items. Per conversation with PIC and department manager, items were likely placed in retail cooler overnight, as opposed to properly cooling in WIC. CDI - EHS provided cooling charts to department manager. REPEAT.
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 . |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf Observed one (1) stall in female restroom with no toilet tissue. CDI - EHS rotated spare toilet tissue roll from adjacent stall. |