|
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 REPEAT. Observed raw salmon and lamb chops in CH drawer with temperatures above 41F. PIC stated that items had just come from the WIC. EHS observed all TCS items in WIC above 41F. PIC stated that the power could have went out during the storm and are unable to determine how long items have been out of temperature. Owner called technicians to come and service unit to ensure it is working properly. CDI: All TCS items above 41F were voluntarily discarded and items delivered an hour prior were moved to WIF.
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 WIC ambient temperature to be between 42F-44F. PIC called technician to come service equipment and ensure it is functioning properly. Observed rust accumulating on WIC shelving. Repair or replace. |