GEECHIE GAL SEAFOOD

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in wiping cloth bucket >200ppm. CDI - PIC added water to dilute. - 1 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of chicken broth lacked date mark. Improvement noted. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned, homemade seafood salad and open boiled eggs that were opened on 12/31 without dates marked. CDI - Dates were marked. - REPEAT - 1.5 - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 a few containers of seafood batter and metal shakers of seasoning with no labels. Label with common name of food items. - 0 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back window open without any pest protection. Keep window closed or put a mesh screen in place to prevent pest entry. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few containers of sauces stored on the floor of MFU. Relocate items to being at least 6 inches off the floor at all times. - REPEAT - 1 - * Points remain the same due to last inspection being conducted in the commissary and this inspection conducted inside of the MFU.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bag of frozen raw shrimp stored above ready to eat food items in commissary standing RIC. 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. Observed one (1) package of raw breakfast sausage stored above bin of crab in commissary standing RIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of unwashed uncut onions stored above RTE gumbo and okra bins in commissary standing RIC. CDI - EHS reviewed posted storage order charts with PIC and fixed storage order of RIC contents. EHS provided new storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three (3) undated, non date mark exempt TCS food items in commissary RIC (premade boiled eggs, turkey neck gumbo, and cooked crab mix. Per conversation with PIC, items had been prepared the day prior to inspection. CDI - EHS affixed date marks to items in RIC. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) open container of cooking oil stored on the ground. CDI- PIC rearranged storage; cooking oil was elevated to available rolling cart. REPEAT.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed three (3) clean bus tub lids and one (1) bin of clean utensils stored on floor next to prep area. CDI - PIC elevated utensils during inspection while awaiting to transfer items to MFU.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed five (5) stacks of single service articles (to go boxes in commissary prep area and on MFU shelving) with exposed food contact surfaces. CDI - EHS and PIC inverted single service articles to prevent potential contamination.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) tray of cooked breakfast sausage stored next to reheating food items in commissary steam table at prep area. CDI - Food employee voluntarily disposed of personal food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer mix available on food truck. CDI- PIC mixes bleach to proper concentration and tests with strips. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp thawing in stagnant water. CDI- PIC placed back into refrigeration. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP snapper thawing under refrigeration in vacuum sealed bags. CDI- PIC makes slits in packaging to introduce oxygen.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed grab-and-go cooler accessible by customers with house-made and packaged lemonade, without label. Product does not contain any major food allergens as ingredients.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lidded container of breading for seafood stored on the ground. CDI- PIC rearranged storage, with breading placed onto shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed crock pot in use that is for household use only. PIC advises an ANSI approved crock pot is being repaired for their use and will be available to them shortly.