|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf EHS observed approximately 6 tags in May and June section of retained shellstock tags box with no final date stickers attached. Per conversation with seafood employee, tags are reviewed at later dates and final sales stickers are added as needed. CDI - EHS reviewed shellstock tags expectations with employee and PIC: tags are to be maintained for at least 90 days and held in chronological order. Prior to storage, tags should have the final date of sale recorded on them; final date must be added BEFORE being placed to be stored. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
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 packaged fajita bowls stored below ground beef patty trays placed to cool and one (1) tray of cooling packaged chicken kabobs placed above steak trays on WIC speedracks. CDI - PIC and food employees reorganized Raw animal food storage to prevent potential contamination. REPEAT.
Note: no escalation in point deduction; no potential contamination of RTE food was observed and fewer portions of raw animal food were improperly stored.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 nine (9) portions of TCS food packaged within establishment cooling at points of sale (five packages of cheddar and white cheddar burger patties at grab n go cooler, and four packages of chicken kabobs at retail cooler) cooling at insufficient rates. CDI - Burgers were rotated to walk in freezer to rapidly complete cooling prior to four hour window; chicken kabobs were rotated to WIC to complete 4 hour cooling time. REPEAT.
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 . |