|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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
Observed all shellstock tags out of chronological order and void of last date sold during inspection.
10 day VR required.
1 pt. |
|
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 multiple TCS foods in various units holding above 41F during inspection. Ambient in two units holding above 41F during inspection. See temperature chart.
CDI - Foods suspected to be out of temperature for longer than four hours or for an unknown amount of time voluntarily discarded. Foods confirmed to have been out of temperature for less than four hours moved to WIC to rapidly cool. Both out of temperature units reset and achieved 41F by end of inspection.
1.5 pts.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed various squeeze and shaker bottles on main line void of label identifying their contents. Ensure all working containers are properly labeled to identify their contents.
0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed scoop being used to dispense crab cake mix being stored with the handle in direct contact with the food during inspection.
CDI - PIC removed.
0 pts. |