|
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 -Observed raw shrimp in prep top at 43F. PIC stated shrimp has been stored in unit since yesterday. All other TCS items in unit were at or below 41F. -CDI- PIC voluntarily discarded the shrimp.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed dead roach underneath dish machine. PIC stated pest control will be conducted on premises tomorrow. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. -Observed raw shrimp stored in water in prep top. PIC stated raw shrimp is delivered frozen, and employees add water to pan holding shrimp. EHS provided alternative options for PIC, including using perforated pans to allow ice to drain from the food and regularly changing out the ice. -CDI- PIC voluntarily discarded the shrimp and the water due to shrimp being above 41F (view temperature chart). |