|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 multiple shell stock tags for oysters and clams stored beneath the front counter scale that did not have any dates recorded on them. 10 day VR to observed continued compliance. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed containers of cooked Cajun shrimp and cooked garlic shrimp in the grab and go case at temperatures of 45F and have been stored out of temperature for longer than 24 hours. - CDI - PIC voluntarily discarded shrimp containers. Remainder of TCS items stored in case observed at proper temperature. EHS believes issue to be behavioral and not mechanical.
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 |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed the wrong dates on the display cards for the cooked crab cakes and cooked Cajun and garlic shrimp stored in the refrigerated display case. Dates posted read 11/27/24 and 11/11/24. PIC stated they were incorrect and everything in the display case was changed on 12/6/24.
- Observed multiple containers of smoked salmon bearing incorrect date labels. Prep date showed 12/6/24 but the discard date was 12/13/24, which totals 8 days.
CDI - PIC re-dated the crab cakes and shrimp with proper dates. Smoked salmon containers corrected with accurate labels.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed the floors throughout the meat department to be peeling, leaving them no longer smooth nor easily cleanable.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the walls throughout the meat department to be covered in an accumulation of grime. |