|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 shell stock tags from August 2024-November 2024 with no dates recorded of when the last shell stock from the container is used. Ensure shell stock tags have date of last use from this point forward. EHS will follow up within 10 days to verify date of last use is being recorded correctly on the tags. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer with concentration of 0ppm at three compartment sink near seafood walk in cooler. CDI- PIC changed sanitizer bag and concentration was 200ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 smoked nova salmon and smoked bourbon salmon over 41F, see temperature chart. PIC verified that grab and go portion of case went into defrost cycle at 8:30am and got up to 50F. CDI- PIC voluntarily placed all foods in grab and go case into walk in cooler to cool. EHS was able to verify case was 41F and below before the end of inspection.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chicken breasts and beef steaks cooling in walk in cooler tightly covered with plastic wrap. Observed raw steak skewers put into display case to cool after being prepared. CDI- PIC removed plastic wrap from containers and moved steak skewers to walk in cooler to quickly cool. Display case and grab and go cases are not meant to cool, only to maintain temperature. Train staff accordingly. 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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed outside of ice machine flip door with black and pink buildup. Clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tile in supply closet. Repair. |