|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed cut cantaloupe holding above 41F in two grab-n-go units. All other items in units and throughout department holding below 41F. Ambient temperature of units read below 41F. EHS believes issue to be related to cooling and not equipment related. Ensure product is 41F or below prior to placement in grab-n-go units. PIC voluntarily discarded product. - VR - Verification required within 3 days.
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
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT - Observed floors in need of cleaning throughout prep area. Clean and increase cleaning frequency to maintain clean. |