|
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 an insert container of raw salmon in the front counter opentop to be at temperatures of 44-51F. Front counter employee stated not having the container out of the opentop and that they swapped the containers about an hour prior and was unsure why it was out of temperature. REPEAT.
CDI - PIC relocated to lowboy refrigerator to rapidly cool.
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 . |
|
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 - Observed the TPHC log for the items held on the counter top (including fish roe and condiment bottles) to not be filled out at the time of the inspection. Employee stated that they open at 7am and all the items are placed on the counter at around 6:30am every morning and it gets discarded by 10:30am. EHS reminded front counter employee that it is important to maintain the logs as the items are brought out of refrigeration.
CDI - Front counter employee filled out TPHC log for today, with the discard times being labeled for 10:30am. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
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 a large plastic container of ROP tuna that were thawed in the 2 door lowboy at the front counter. Packages thawing instructions stated “remove from packaging” and all packages were observed fully intact. REPEAT.
CDI - Front counter employee put holes into all ROP packages of tuna, removing them from their ROP environment. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the wire storage racks in the basement prep room to have accumulations of dust/grime/debris. |
|
55
|
0
|
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 the walls behind in the basement prep room to have splatter debris/food debris. |