|
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 raw chicken, raw shrimp, and raw steak above 41F in prep top and raw scallops, raw lobster, raw salmon, raw steak, and raw chicken above 41F in WIC. Raw chicken, raw steak, and raw shrimp were filled above container lines and in double pans that raised above fill lines of prep top and cut bok choy was resting on top of prep top containers. WIC had power switched accidentally turned off during produce delivery at 1 pm, but raw TCS foods were moved into WIF to rapidly cool and WIC returned back to ambient temperature of 40F. CDI- TCS items were moved to WIF to cool. 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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw chicken and raw steak that was cut and prepped and cooling in lowboy unit of prep top with plastic covering containers and raw steak in prep top . CDI-PIC moved foods to WIF to cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers in sushi area. Repeat. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 ceiling tiles throughout kitchen with food debris. |