|
11
|
1
|
Food obtained from approved source |
No |
Yes
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. - Observed packages of raw boneless ribeye, raw beef short ribs, raw bone in short ribs, raw beef chuck, raw beef stir fry, raw flat iron steak, raw beef back ribs, raw beef sirloin tip steaks, raw lamb shoulders, and raw pork chops to be in the patron grab and go case without safe handling instructions. Some packages of print out labels with safe handling instructions such as raw chicken wings and raw pork ribs but not all items do. All meat and poultry products that are served raw must be properly labeled with safe handling instructions. REPEAT. *Points to remain at half due to the facility putting in a work order immediately following the last inspection but the repair company not yet showing up. PIC stated that they are often slow to repair the printer systems. PIC narrowed it down to an issue with one printer at the wrapping station and EHS advised that staff do not use that one printer going forward* |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed trays of cooked shrimp, seasoned raw shrimp, raw lemon pepper salmon, and raw salmon burgers to be at temperatures of 44-46F in the seafood display case. PIC stated that the seafood case is broken down into 3 sections and they had noticed the section closest to the seafood WIC to be giving them issues sometimes the last couple weeks. PIC stated they have had repair companies come out but it appears they did not completely fix the issue. All items were only in the display case for less than 1 hour and moved to a speed rack in the WIC to rapidly cool. PIC stated they will keep all items that are usually on the broken section of the display case in the WIC until the repair is completely made. Emergency work order placed at the time of the inspection and repair company arrived during exit interview. REPEAT. 3 day VR to observe repair and/or continued compliance on temporary solution.
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 . |