|
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 pooled raw eggs, cooked pork and cabbage in fliptop unit with temperatures above 41F. Observed cooked pork and chicken in RI portion of unit with temperatures above 41F. PIC stated that the items had only been in unit for a couple hours. REPEAT. CDI: PIC took items to cool down in WIC. EHS discussed monitoring temperatures and discussed the possibility of a risk control plan being implemented if cold holding is an issue during next inspection. EHS observed items cooling down before end of inspection.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken and raw shrimp thawing in different prep sinks under running water. Water temperature was 84F coming out of faucet. CDI: PIC relocated items to WIC to finishing the thawing process |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 5 dented cans not in the designated location and on shelf with other canned goods. CDI - PIC moved cans to the appropriate location and marked them to be returned. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint preparing food. CDI: PIC donned a hat. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed heavy build up and debris underneath cooking equipment at cook line. Keep clean. |