|
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: Trays of raw chicken in contact with trays of raw pork and raw pork sausage in butcher’s case. Observed trays of most raw meats in contact with each other with no dividers. Provide dividers to separate chicken, pork, goat, and beef. CDI- chicken tray moved to end of display case, dividers provided for separation.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat grinder soiled with residual food residue on shaft and exterior of grinder. Chicken residue around blade of chicken saw. CDI- PIC made aware of issue and cleaning commenced. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Packaged beef in customer grab n go with some packages 45.0 F. Beef was cut and packaged today and placed directly into holding unit. Cooked shrimp in Seafood Case 65.0 F. Shrimp had been thawed and placed directly into case display. CDI- shrimp tray moved to freezer.
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 . |
|
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: Seafood being thawed in stagnant water 88.0 F +, then placed into cold display case at high temperature. CDI- See # 22 above.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen whole fish found in 3-comp sink in stagnant water off 88.0 F. Frozen foods must be thawed under running water of less than 70.0 F. Discussion and education with store manager. Facility must thaw under refrigeration if water of less than 70.0 F is not available. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of various meats and organs stored on floor of WIC. CDI- items moved to shelving.
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Oysters not received in ice in display tub filled with ice. Tub has no drainage. Customer self-service. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Heavily blood-soiled wiping cloths laying on surfaces in cutting room. Provide disposable towels or sanitizer buckets for cloth storage in between uses. |