|
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 packaged raw beef tenderloin and raw NY strip steak above 45F in customer grab and go C/H case. Digital thermometer of C/H case went from 45F-54F during inspection. On-site technician came to troubleshooting C/H case. EHS measured ambient air of C/H case at lower shelf and upper shelf. Temperature at the lower shelf was 48 and upper shelf 54F. PIC stated foods were prepared around 2:00PM and moved the food from all four shelves back to WIC to quickly cool down. Towards the end of the inspection on-site technician was able to fix issue with C/H case. EHS verified C/H case ambient air was observed at 38F.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed ambient air of customer grab and go C/H above 41. PIC stated the C/H case was in defrost but wasn't sure what time it started and the temperature continued to rise up from 48F to 54F. Towards the end of the inspection on-site technician was able to fix issue with C/H case. EHS verified C/H case ambient air was observed at 38F.
4-501.11 Maintain equipment in good repair. Observed walk in freezer with heavy ice build up on door seal not allowing door to fully close and ice build up behind HVAC unit. |