|
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 - Last shellstock tag stored in notebook for retention for 90 days dated 1/8/25. Oysters observed stored in WIC. PIC unable to provide invoices to show when oysters were ordered within the last month. - VR - Verification required within 10 days to review invoices and ensure tags are being properly retained for 90 days. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - REPEAT - Observed queso cooling at a rate of .05F/min in inadequate ice bath on prep table. Product not being stirred and ice did not reach level of product around container. - CDI - PIC placed item in multiple shallow pans and placed in WIC to continue cooling. EHS observed cheese cooling at sufficient rate once moved to WIC.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in both flip top prep units in facility (see temperature chart). PIC turned down unit of larger prep unit. EHS observed food item temperatures recover to below 41F. Items were placed in unit less than 4 hours prior. PIC moved TCS items in smaller prep unit to WIC to quickly cool. Technician has been contacted to assess smaller prep unit. - VR - Verification required within 3 days to ensure unit has been repaired.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed multiple containers of salsa dated 2/10/25 that were prepared yesterday per PIC. Also observed salsas individually packaged and stored in display cooler lacking date mark labels. - CDI - PIC corrected salsa dates to yesterday and dated salsas lacking dates.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 - REPEAT - Observed queso cooling at inadequate rate in ice bath on prep table (see violation #20). - CDI - EHS discussed how to improve cooling methods with PIC. If ice bath is used to cool, ice bath must be deep enough to reach the product level surrounding the container. Active stirring must also be utilized while the product is in the ice bath. EHS strongly recommends cooling in shallow containers in WIC. PIC moved to WIC in shallow pans to continue cooling.
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 . |
|
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 paint peeling on walls throughout facility. Also observed low grout between floor tiles throughout facility. Repair. |