|
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 raw shrimp in seafood prep above 41F. Unit possibly in need of repair. All other raw foods in unit were resting in ice. EHS recommended that bags of ice stored on shrimp to maintain 41F and below. CDI-Employee placed ice bags on food.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop handle submerged under food in seafood breader bin. CDI-PIC removed scoop and stored with handle out of food.
Points not escalated for today’s inspection. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee charger in prep area with cord resting on food baskets. |