|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed avocados stored above ready to eat foods (cream cheese, shredded carrots) at sushi storage section of WIC. CDI - PIC, EHS, and sushi department manager rotated stock of unwashed produce to prevent potential contamination. Store unwashed produce to prevent contamination of ready to eat foods, including ready to eat raw animal foods (sushi fish.) EHS provided storage order guide for WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous (greater than twenty) portions of TCS foods in left side of Deli Case (opened chubs of London broil, roast beef, turkey, etc.) Mobile Unit 2 (Cobb salad, chef salad, etc.) and hot/cold display island (mashed sweet potatoes, rotisserie chickens) above 41F. Ambient temperatures of units were observed at above 41F. Deli case was observed correctively cooling; PIC and department manager voluntarily disposed of contents of units that had been prepared greater than 4 hours prior. A verification will occur no later than 10/25/2025.
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 . |