|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seaweed salad, crunchy shrimp tempura roll, and crunchy California roll above 41F, see inspection. Cold holding cases went into defrost mode at the start of the inspection. CDI- cold holding cases went came out of defrost cycle and foods cooled to 41F, see temperature chart.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed deli not observing 4 hour TPHC correctly due to deli cooling down a few rotisserie chickens after 3 hours of being on TPHC for shredded chicken. CDI- PIC voluntarily discarded shredded chicken that had been used after 4 hour TPHC. Ensure items on 4 hour TPHC are not cooled, only discarded. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed zenshi thermometer out of temperature during calibration, thermometer showed 29F while EHS thermometer was 32F. CDI- PIC calibrated thermometer to be 32F during calibration.
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |