|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a few raw shrimp that spilled over onto the cooked shrimp in the seafood area. CDI: Contaminated Shrimp was voluntarily discarded.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed beef that was cut today, cooling after 3 hours in display case still 45F. CDI: Product moved to walk in cooler to continue cooling. After 4 hours product was not discarded due to being raw. Product still continued to cool. REPEAT VIOLATION Ensure items are fully cooled to 41F prior to placing in the display case.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 several fish filets, mussels, shrimp and blue crab holding on ice above 41F. CDI: Product was heavily iced and cooled below 41F within 15 min. Ensure items are not over stacked as the ice is only underneath the product. Items on the bottom layer of the tray were 41F or less. Alternatively, cover product more heavily with ice to maintain temperatures. Observed 2 packages of chicken above 41F in customer display area. Chicken was over stacked. CDI: Chicken moved to cool down in walk in.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
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 2 types of beef cooling in display case after it was cut today. CDI: Beef moved to the walk in cooler. REPEAT VIOLATION
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 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in 3-comp sink under cold water at 80F. Water was coming from the tap at above 70F. EHS and PIC discussed that adding some ice to help chill the water could help. EHS suggested that if water must be used, that staff stand at the sink and agitate the food loose of ice during the process and immediately place it back into refrigeration/holding when it is no longer icy. CDI: Shrimp was bagged and placed submerged in ice. Observed tilapia thawing in standing water in the sink at 70F. CDI: Fish was beginning to be drained, bagged, and placed on ice during inspection. REPEAT VIOLATION |
|
55
|
0
|
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 2 cracked floor tiles remaining in the meat area of the facility. REPEAT VIOLATION All other violations corrected. |