|
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 EHS observed two containers of clams in WIC without proper tags. PIC stated facility received a larger container of clams than usual, so facility had to split clams into smaller containers. EHS observed tag stored with clams on make line but advised that a system should be in place to identify the other containers so that co-mingling can be prevented. CDI - PIC suggested adding identification numbers or letters to identify each container and its appropriate tag. EHS advised that this would be adequate but suggested to make copy of tag to retain in WIC to access when needed. PIC labeled containers in WIC with #1 which was also written on the tag on the make line. PIC stated this way facility will be able to distinguish that the clams are associated with that tag. (1) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed black beans being hot held in steam well under 135F. PIC stated beans had been in steam well for 15 minutes. PIC stated that black beans are cooked with added ingredients, cooled, and then reheated as needed. EHS provided education on proper reheating procedure. CDI - PIC removed black beans and reheated to 165F before placing back into steam well. (0)
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 rice, cooked onions, cooked peppers, and chimmichuri in make unit without date marks; EHS observed large cambro of stock in the without proper date marking. EHS discussed and provided education on proper date marking requirements. PIC stated items in make unit were made today or pulled from item in WIC with date. PIC stated stock in WIC was made earlier today. EHS stated that a date marking shall be placed on containers prior to storing. CDI - PIC was allowed to date marking items due to accurate dates of associated items in WIC, PIC also had prep list available from today to verify items that were made. REPEAT. (3)
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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed items in make units at start of inspection. EHS observed time stamps at each make unit for 11am. EHS observed no food employees stocking stations and food was stored in each unit prior to 11. EHS advised that if TPHC is being used for TCS items in make units, the time stamps should state when the food was placed on time specifically. EHS verified all items in make units were below 41F (see temp chart). CDI- Due to items being under 41F, EHS allowed facility to begin the time at 11am. Items will be discarded at 3pm. (0) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf EHS observed chemical sprayer stored near can wash without proper label. PIC stated it was degreaser. CDI - PIC added proper label. (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 a large amount of duct tape that has been placed on the kitchen floor. PIC stated duct tape is covering a drain that is unneeded due to employee’s tripping over drain. PIC stated they decided to cover it for safety. EHS stated that the drain could be covered, due to accessible drain nearby, however, cover must be durable and easily cleanable. PIC stated they will replace duct tape with approved cover. (0) |