|
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 several packs of bottom round steak, T-bone steak, cowboy steak and ribeye being held above 41F in grab and go cooler under window of prep room, and 4 packs of sliders and several packs of beef stew meat and chuck roast being held above 41F in both end cap grab and go coolers. See temp chart. CDI: PIC voluntarily discarded packs of meat that were above 45F and placed packs of meat that were between 41F and 45F in WIC to rapidly cool. REPEAT. Facility will be placed on a Risk Control Plan due to repeat cold holding violation for fourth straight inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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. REPEAT |