|
11
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. - Observed packages of raw boneless ribeye, raw beef short ribs, raw bone in short ribs, raw beef chuck, raw beef stir fry, raw flat iron steak, raw beef back ribs, raw beef sirloin tip steaks, raw lamb shoulders, and raw pork chops to be in the patron grab and go case without safe handling instructions. Some packages of print out labels with safe handling instructions such as raw chicken wings and raw pork ribs but not all items do. All meat and poultry products that are served raw must be properly labeled with safe handling instructions. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the top layer of in house packaged raw salmon filets in the patron grab & go case to be at temperatures of 42-44F. Items contained a “packaged on” date of 1/13/26.
CDI - Items moved to WIC to rapidly cool due to product being raw meat and temperature being below 45F.
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 . |
|
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 an accumulation of boxes/packing debris on the floor of the raw chicken WIC. |