|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed metal cart stored in front of hand sink near display case for meats. - CDI - PIC removed cart from in front of hand sink. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 (C)(2) Shellstock from one tagged or labeled container may not be commingled with shellstock from another container with different certification numbers, harvest dates, or different growing area. - Pf - Observed raw oysters and raw clams commingled stored on ice on display case. - CDI - Education provided. Employee placed barrier between different types of shellstock. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 tray of raw chicken kabobs stored on top of boxes of raw ground beef in WIC. - CDI - PIC moved raw chicken.
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 raw clams, raw oysters, raw salmon, and cheeses (cheddar and mozzarella) holding above 41F (see temperature chart). Raw seafood products observed stacked too high in display case, and cheeses observed stored with spices outside of WIC. - CDI - Employee voluntarily discarded all items holding above 41F due to being out for more than 4 hours.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf - Observed cooked salmon lacking date mark labels in WIC and display case. Per PIC, items were cooked the day prior. - CDI - PIC date marked items appropriately.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
No |
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 various types of raw ROP fish thawing in WIC without packaging being cut open. Ensure ROP fish packages are cut open to thaw. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food residue and debris buildup underneath metal trays in meat display case. Clean and increase cleaning frequency to maintain clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed faucet at three compartment sink be inoperable. Water only available through spray nozzle. Repair faucet. |