|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed raw shrimp received right before inspection began, per PIC, in walk in cooler holding above 41F. PIC stated that they did not take receiving temperatures of product. Per PIC, items are received on a refrigerated truck and the temp of the truck is verified when it arrives as being below 40F. CDI: Facility cooled product down with ice.
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 . |
|
23
|
1.50
|
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 ready to eat calamari salad and seaweed salad date marked to be discarded on 6/28. PIC stated that they keep these products for 9 days. CDI: EHS explained to PIC that product is only to be kept for up to 7 days. Product date marked for discard on 6/26.
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 . |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Through discussion with PIC, she stated that she mixes the vinegar in the rice and then immediately checks the pH. The HACCP plan shows steps in between of mixing the rice and letting it sit for 10 min two times. CDI: EHS showed PIC the flow diagram for the HACCP plan and informed PIC of correct procedures. PIC then performed the procedures correctly for the rice that was cooked. |