|
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 chicken dinners, salmon dinners, and beef dinners above 41F at the front island nearest to the entrance of the store. PIC explained that the dinners are packaged by the food employees in the meat market facility, and then brought to the front of the store and placed into the island. EHS notes that ambient temperature of cold holding unit is 38F. EHS recommends looking into the length of defrost cycles on the piece of cold holding equipment, EHS also notes that after food is prepped in the facility into the dinner platters that ensuring the food is still at 41F or under prior to going into the Cold holding Island for grab n go is imperative.
-CDI- PIC moved all dinner platters into the WIC to cool down.
All foods in the dinner platters are raw. And no foods including the sides are in the RTE form.
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 . |
|
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 handsink to the rear of the facility slightly sloping down, this has led to the sink holding a small amount of water and a build up of biofilm residue. Observed buildup of debris and residue on the external lip of the sanitize basin of the 3-comp sink.
Ensure that non-food contact surfaces are cleaned and maintained as clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed floor tiles around the floor drain by the 3-Comp sink with chipping and cracks. Minor cracks and chips can be seen on the floor tiles throughout the meat market facility. |