|
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 most of the raw food items in the meat display case cold holding with temperatures above 41F and certain raw items in the grab-n-go display case prepped today in to-go containers cold holding w/ temps above 41F ( see temp chart). All food items were within 4hr cooling parameter. -CDI-PIC placed all food items in WIC for rapid cooling. PIC understands not to store raw meats in display case until issue has been resolved , work order placed. Meat display case ambient temperature 41F but not consistent, all food items came straight from WIC before opening . Visit in 3 days.
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 . |
|
35
|
1
|
Approved thawing methods used |
No |
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 in running water. Observed many packages of ROP salmon being thawed in original box without bags being opened/slit created.-CDI- PIC was notified; bags opened. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers soiled in a brown box soiled with food debris/residue and water residue not-in use and w/ out being covered in original packaging. Observed a small amount of white foam trays soiled w/ raw food residue and build-up. -CDI-PIC voluntarily discarded of all items. |
|
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 interior surface of the storage cabinets below the meat and seafood displays case extremely soiled and in need of frequent cleaning. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a large amount of employee half and fully emptied soda bottles, full energy cans in plastic bags, empty water bottles and food being stored in the seasoning boxes in the Meat WIC, no contamination observed. Observed a half filled coffee cup on top of the weight machine; no contamination observed. -CDI-PIC voluntarily discarded food items and some items were relocating to employee rest area. |