|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed packaged raw ground beef from the previous above 41F in the cutting room (see temp chart). Food employee stated that items were taken from WIC and sat out for about 20 mins and were in the process of being placed out in the grab and go area. CDI-Food employee placed items back into WIC to cool. EHS spoke with PIC about not staging items in the cutting room before being placed on the grab and go due to room being 50F ambient temperature and potential for TCS to get out of temperature before being set out on the display. Repeat, but points remain at half due to number of items out of temperature and grab and go items within temp.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant dust build up air vents above cutting table and minor buildup on the ceiling above the grinder. |