|
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 oysters stored without tag on sheet tray in flip top prep unit as well as RIC. Per PIC, oysters in both locations came from same original container of oysters. - CDI - PIC made copies of tag and placed with oysters in both locations. |
|
15
|
1.50
|
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 raw ground beef stored above RTE foods (sour cream, butter, etc) in lowboy unit and raw ground pork stored above RTE sauces in RIC. - CDI - PIC corrected storage order by placing raw meats below RTE items. No visible signs of contamination present.
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 raw chicken stored above raw salmon as well as raw steak stored above raw pork in lowboy unit. - CDI - PIC corrected storage order. No visible signs of contamination present.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 - Observed corn on the cob temp 75F while cooling in WIC after more than 2 hours. Per PIC, corn was cooked around 3PM and observation of 75F occurred around 6:10PM. - CDI - PIC voluntarily discarded corn.
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 . |
|
33
|
0.50
|
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 corn cooling in deep, plastic container while tightly covered in WIC. Corn did not meet required cooling parameters (see violation #20). Also observed pasta and short rib (ribs cooked yesterday but cut today) cooling in deep, plastic containers while tightly covered. - CDI - PIC voluntarily discarded corn. PIC placed pasta and short rib in thin layers on sheet trays to rapidly cool. EHS observed pasta and ribs meet required cooling parameters (see temperature chart). EHS emphasized utilizing sheet trays in WIC for cooling and not placing items in closed containers until product reaches 41F.
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
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed thawed raw fish not cut open in WIC. Per PIC, fish was thawed today under running water. - CDI - PIC cut open all ROP fish packages. EHS and PIC discussed cutting open ROP fish and placing in ziplock bags to thaw under running water to avoid issue of introducing water to product. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple in-use knives stored handle up between prep units with blade touching unclean portion of prep unit. - CDI - PIC removed knives and moved to dish area to be cleaned. |