|
14
|
1
|
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 Shellstock tags are being saved but last sold date is not being recorded. |
|
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 some items in salad prep cooler and meat reach in cooler on the line holding above 41F. See temperature chart. Foods were mvoed to walk in cooler to be brought down below temperature threshold.
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 . |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
Observed food establishment with a vacuum sealer who is doing reduced oxygen packaging. CDI- Information emailed for variance. Food establishment immediately stopped the process.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sea bass thawing in prep sink with water at temperature of 75F. CDI- Ice was added to container to allow food to be kept below 70F threshold when thawing. |