|
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 RTE produce beside and below raw seafood in lowboy.
CDI- Storage order rearranged so raw foods are segregated from RTE. EHS advises PIC on proper storage order. (-0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed spicy mayo in squeeze bottle on pushcart at 61F.
CDI- PIC voluntarily disposes mayo. EHS explains that opened mayo is a TCS food that requires time or temperature control for safety. PIC states they will use cold holding and not TPHC going forward. (-1.5) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT.
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 salmon thawing in WIC without opening in packaging. Packing states item should be opened when thawing.
CDI- PIC makes slit in packaging. (-0.5) |