|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed raw shrimp with mold growth stored inside steamer. - CDI - PIC voluntarily discarded product. |
|
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 stack of shellstock tags from December 2024 lacking recorded dates for when the last shellstock was used from the tag. Also observed multiple tags from November 2024 lacking recorded dates and November tags to not be stored in chronological order. - VR - Verification required within 10 days to ensure shellstock tags are being properly retained. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed raw fish holding above 41F in grab-n-go case in front of display case (see temperature chart). PIC voluntarily discarded products holding above 41F for more than 4 hours and moved remainder of items to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired.
*NOTE: Risk control plan will be implemented at next routine inspection if cold holding issues persist.
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. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed ROP fish thawing in WIC without packaging being cut open. - CDI - Employee cut open packages. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks for display cases. Clean and increase cleaning frequency to maintain clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed water from rinse (middle) bay of three compartment sink backing up into wash (left) bay when water drains. Repair plumbing to prevent water from one bay backing up into the other. |