|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 4 chubs of turkey breast being held in display case at 43F. PIC stated chubs of turkey were placed in case approx. 40 minutes prior to inspection and may have been sitting on cart at room temp between truck delivery and being placed in display case. CDI: Chubs of turkey were moved to WIC to rapidly cool to 41F. See temp chart. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a large deep container filled with ROP salmon thawing in prep sink under cold running water with top layer of salmon not submerged in water. CDI: Salmon was at the end of thawing process and was placed in cooler for holding. EHS educated PIC on requirement for all items to be submerged in water while thawing.
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 ROP salmon thawing in WIC still in it’s reduced oxygen packaging. CDI: PIC instructed employee to cut open packaging. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a bottle of olive oil and a bottle of hot honey on shelf at pizza station unlabeled. CDI: PIC instructed employee to label bottles. |