|
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 EHS observed mussels on ice in front display without shell stock tags. PIC unaware what batch the mussels were from. EHS advised to keep shell stock tag with mussels until entire bag/batch is sold or have a procedure for tracking what batch shell stock on display is from. PIC voluntarily discarded mussels. EHS observed shell stock tags being stored loosely in order but with no date for when the last shellstock was sold. EHS advised to make all shell stock tags with date for when batch is sold. VR will be conducted in ten days to observed compliance.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide parasite destruction letter during inspection. PIC was unaware of the requirement to obtain a letter. 10-day VR required. (1) |
|
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 raw chicken and raw shrimp above 41F. These items are components of the take home meals in grab n go display. PIC stated the sides come in commercial and are packaged with raw meats from the market to be sent as a meal cooked at home. CDI - PIC moved raw items to WIC to quickly cool. (0)
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed WIC door to meat cooler beginning to accumulate rust. EHS observed trimming around walk in cooler door corroding resulting in a surface that isn’t easily cleanable. (0) |
|
49
|
1
|
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. Observed food debris and residue build up around sliding doors to front display at market. Observed food debris accumulating at packing station in back area. Observed gaskets to both WIC doors accumulating build up and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 broken tiles in beef/chicken WIC but the door of cooler. Observed wall trimming in seafood cooler coming off of wall. Observed siding to wall by hand sink next to display coolers in disrepair; siding has come off the wall and exposing the interior of the wall. Please repair. REPEAT.
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 food debris and residue accumulating on the walls in preparation area where meat is cut and processed. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |