|
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 in meat department room 6 packaged raw NY strip steak and 8 packaged raw ribeye steak on a speed rack above 41F. Food was processed in-house approximately around 9:00AM based on time stamp and discussion.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC over 15 packaged of raw ground beef consisting of (Lean73%/Fat27%, 85%/15%, and 95%/5%) on a speed rack above 41F. Food was processed in-house approximately around 9:00AM based on time stamp and discussion.
CDI - PIC voluntarily discarded food that were temperature abused.
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 no thermometer in department. CDI - PIC obtained thin probe from another department. PIC will order more thin probe thermometers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of cutting boards with black stains on both sides with deep groves and score marks. PIC will have cutting boards replaced. |