|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a speed rack near meat grinder with cut ribeye steak, ground beef, and NY strip steak above 41F from 10:40AM-10:50AM. CDI - PIC several items of each type of raw meat were voluntarily discarded. PIC also verify temperatures with own thermometer. Refer to the temperature chart. No accurate conclusion could be reached regarding the cause of the processed meat exceeding 41°F. PIC stated after the meat is processed it's placed in WIC to be cooled down and later moved to customer grab and go shelves.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer not functioning properly. CDI - PIC obtained thin probe thermometer from another department. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed heavy ice build up on WIF#1 door frame, floors, and A/C unit. Ice build up is not allowing door to close properly.
4-501.11 Maintain equipment in good repair .Observed ice build up inside of WIF#2 on A/C unit pipes and walls. PIC will call for repairs. |