|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx 20 packages of raw beef top round, raw beef stir fry, raw beef cubes, raw flank steak, and raw beef short ribs to be at temperatures of 47-53F on the top shelf of the beef grab & go case. PIC stated that some of the items were from today (approx half) but not all were. The ambient temperature of the top shelf of the beef grab & go case was at 48-49F with large amounts of condensation observed on the top part of the unit. Issue appeared isolated to the top shelf and in only the beef section of the grab & go case with the PIC stating they had a work order in last week for temperature issues in the same case. All packages that were placed into the unit today were moved onto a speed rack and placed back into the WIC. All items out of temperature and in the case overnight were voluntarily discarded. Work order placed at the time of the inspection and PIC informed to not use that section of the case until the repair can be made. 3 day VR to observe repair in the display case.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the nonfood contact surfaces of the lower band saw compartments to have food debris/splatter. |