|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in tall RIC in prep area holding above 41F including ambient for unknown amount of time. Observed cut cheese in cold drawer wrapped individually holding above 41F for over 4 hours. Observed house made roasted garlic and oil held out at room temperature. CDI All items voluntarily discarded. Have repairman look at both cold holding units. Do not wrap cheese after cutting, cool completely then wrap individually or do not wrap and place lid on containers overnight.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several ROP tuna. Items were also out of temp. CDI Items voluntarily discarded. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items such as paper products, wiping clothes, and napkin linens outside in an open three sided outdoor space that can be accessed by outdoor elements, animals, and the public. Items need to be stored indoors repeat. |