|
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 one (1) portion of raw shrimp at cold line above 41F. Per conversation and observation with food employee, food had been held at cold line for less than 3 hours. PIC suggested that shrimp may have been thawed under running water and placed at cold line prior to fully cooling. CDI - Food employee rotated shrimp to WIC to properly cool to 41F prior to rotation to cold holding.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food prep (cut and portioning fish for customer requests) with bangle on. Remove all jewelry other than plain wedding bands prior to working with food. |