|
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 Observed sausage, bacon, pork chops, and ground sausage in meat display case holding around 44F. Observed cooked, portioned out shrimp in grab and go case holding above 41F. CDI - PIC moved all meat in display case to walk in freezer to cool back down, placed meat trays on ice in display case for the remainder of the day. Shrimp was voluntarily discarded. Repeat.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed meat display cooler maintaining an ambient temperature of 43F. Maintenance on site during inspection, all food was removed from the case and will be held on ice for the remainder of the night. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on walls of back prep area. Repeat. |