|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed fully cooked crab legs being stored in seafood display case next to raw salmon and raw grouper with parts of crab legs touching raw items. Also observed raw smoked salmon being stored in seafood display case on block directly next to block of fully cooked salmon with no barrier in between. CDI: PIC voluntarily discarded crab legs and placed a divider in between raw smoked salmon and fully cooked salmon. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in 3 compartment sink with 0ppm concentration level. Sanitizer bag was empty. CDI: PIC refilled sanitizer dispenser and refilled basin of 3 compartment sink with 200ppm concentration level of quat. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a tray of fully cooked shrimp, a tray of cooked tempura shrimp missing date marks. EHS discussed date marking with PIC and a consistent date marking system was not in place. For instance crab cakes which have individual paper wrappings have date marks on bottom of wrapping while employee was unsure of how other items are date marked. All food items in seafood display requiring date marks were date marked as employee ensured EHS that items were placed in unit either today or yesterday from frozen. VERIFICATION REQUIRED within 10 days to ensure date marking system is in place. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed package of chicken sausage being thawed in pot under running water in prep sink. Water temp was 71F. CDI: PIC removed chicken sausage from running water and placed in WIC to continue thawing process and PIC educated that water must be below 70F to use as a means of thawing. |