|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of cubed steak in grab and go unit in front of rotisserie oven being held at 45F and 7 packages of beef being held between 44F - 47F in grab and go unit to right of meat department entry way. CDI: PIC moved cubed steak and other packages of beef 45F and below to WIC to rapidly cool and voluntarily discarded remaining packages of beef. REPEAT. Due to this being the third consecutive repeat violation for cold holding, the next cold holding violation may result in facility conducting a risk control plan. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk in between 3 compartment sink and wall creating a space not accessible for proper cleaning. Seal 3 compartment sink to wall. |