|
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
Observed precooked ribs and turkey club sandwiches in grab and go area above 41F. CDI - Products made morning of inspection were moved to walk in to reach 41F.
Observed sliced meats/cheeses in sandwich prep unit overstacked in pans above 41F. CDI - PIC removed top half of items to place in WIC to cool. - 3.0 - REPEAT
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed precooked chicken breast thawing in dish sink at pizza station. CDI - PIC moved item to prep sink under running water. - 0 - |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -C
Observed broken door to RIC under sub sandwich prep top. Door was noted rotting with severely damaged wood. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed door tracks in several areas throughout deli with accumulation of food debris. - 0.5 - |