|
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 packaged raw chicken wings and packaged raw bacon in grab n go case with temperatures above 41F. PIC stated that they had been prepped a couple hours prior and should have been taken to cool down before being put in grab n go case to cold hold. Observed cooked salmon in grab n go case with temperatures above 41F with that section of case holding at 52F. Observed cooked shrimp, crab legs and raw salmon in island cooler with temperatures above 41F. PIC stated that these items were “overstacked” in unit and not keeping cold enough. All other cases and sections holding at 41F or below. CDI: PIC took raw chicken wings, raw bacon and raw salmon filets to WIC to cool down. Cooked salmon, cooked shrimp and cooked crab legs voluntarily discarded by PIC. PIC stated they will not use this section of casing until repairs are made.
Verification visit required to follow-up on cold holding repairs to grab n go case to ensure food is being held at 41F or below.
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 . |
|
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 section of grab n go case holding temperature of 52F based on EHS thermometer reading. PIC stated that they will have the case services to ensure it is functioning properly. EHS to follow up with facility to verify repairs and functionality of case. |