|
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 proper retention of shellstock tags (at least 3 months of previous tags, with final date of sale printed on tags, held in chronological order.) Observed two (2) portions of shellstock (oysters and mussels) at seafood display case with no tags. Department manager had pulled tags and placed them ion retention binder. CDI - Tags were placed back at point of sale to be held until final portion was sold. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) portions of fish (mahi mahi and halibut, rotated from point of sale) place to cool in WIC above spices and sauces on WIC speed rack.
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. Observed two (2) portions of raw commercial Shrimp empanadas held beneath raw repackaged chicken wings in sales cooler. Observed four (4) repackaged chicken wing bins held above commercial sausage in sales cooler. REPEAT.
CDI - PIC reorganized storage order to prevent potential contamination. EHS provided WIC storage order sticker.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) pans of TCS foods (crab cakes, jumbo crab cakes, crab legs, and cooked shrimp) held in display case with no orange date stickers denoting their date of removal from packaging. CDI - Department manager verified dates of defrost and removal of packaging for each tray (08/25, 08/25, 08/26 and 08/24, respectively). Manager attached date stickers to tags. REPEAT.
Note: No escalation in point deduction due to some improvement; no improper tags were seen attached to sales signs. Items rotated for sale were observed as being properly date marked as needed.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 four (4) individual portions of TCS food (mahi mahi, halibut, and two chicken wing bins) placed at sales cooler without fully cooling to 41F. CDI - PIC rotated items to WIC prior to correction by EHS. EHS provided cooling chart for ambient foods to PIC.
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 . |