|
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 cold cooked shrimps and crab claws in the mobile cooler above 41F. CDI PIC voluntarily discarded. Ambient air of the unit was 39F today. EHS advised PIC to check temperature of tcs foods when putting in the mobile coolers in an effort to determine where and temperature problem is occurring.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed meat department does not have a thin probe thermometer. CDI PIC got a thermometer from another department. EHS advised to have thermometer designated for the meat department. Especially with current temperature violations today. |