|
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 EHS observed shell stock being retained in house for 90 days but date when last shell stock from container was sold not documented. EHS will return in 10 days to verify compliance. (1) |
|
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. EHS observed raw beef over seafood in WIC. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed roasted garlic, spinach dip, and pickled onions (hot brine) in WIC held beyond 7 days. EHS observed grilled chicken and open can of red peppers without proper date marking. CDI - PIC voluntarily discarded spinach dip, onions, and roasted garlic. EHS allowed chicken and open can of peppers to be dated due to PIC being able to verify prep date with food employee. EHS advised next inspection items without proper date marking may be required to be discarded due to non-compliance with 3-501.17 (A), (B), or (C). (1.5)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf EHS observed carmelized onions on grill top being held on time. Food employee stated that onions were prepared 30 minutes prior to inspection. EHS observed no time stamp indicating when time began. CDI - Food employee applied correct time stamp. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed concrete floors throughout front of kitchen needing to be resealed.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed AC vents throughout kitchen beginning to accumulate black residue and debris. Increase cleaning frequency to avoid accumulation. (0) |