|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 one (1) unopened bag of ready to eat washed greens in underneath one tray of salmon WIC. CDI - Bag was moved to be stored with other ready to eat foods. REPEAT.
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 one (1) tray of pork chops improperly placed beneath ground pork at grab n go cooler. CDI - Pork chops were placed back at proper section of storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Note: No escalation in point deduction due to noted improvement from previous inspection; EHS observed fewer food items improperly stored than previous. EHS has provided storage order chart to department. |
|
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 two (2) pieces of food in seafood ice case (one swordfish steak, one salmon steak) placed elevated off of cold plate in ice; seafood steaks were above 41F. Observed three (3) fish fillet packages (salmon, halibut) in retail case above the fill line above 41F. Items packaged on the same day and properly stored within the unit were holding at or below 41F. CDI - Department employee confirmed that seafood steaks placed in ice bin for less than 4 hours; seafood steaks were rotated to WIC for corrective cooling. Fish fillets in retail cooler were voluntarily disposed of.
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 . |
|
33
|
0
|
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 one (1) package of tilapia fillets, packaged on morning of inspection, sitting in fish retail cooler at a temperature of 52F. Fish had been packaged fewer than two hours prior. CDI - Department manager rotated fish to WIC to cool under better conditions. EHS provided cooling charts for cooked and ambient temperature TCS foods to department.
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 one case of approximately eight (1) packages of frozen ROP fish steaks thawing in WIC not removed from ROP environment. CDI - Deli manager cut packages to remove fish from deoxygenated environment. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of meat trays on storage shelves with exposed food contact surfaces. CDI - EHS inverted single service article stack to prevent potential contamination. |