|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed pan of smoked salmon stored behind pan of tuna salad and a pan of chive and onion cream cheese spread inside the make table.
CDI: Food employee corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a cambro full of washed frisee greens stored underneath cambros of unwashed radishes and unwashed tomatoes, inside the standing reach-in cooler.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pan of tuna salad cold holding above 41F inside the make table. Food employee stated that she just placed the pan inside the unit.
CDI: PIC moved pan of tuna salad into the standing reach-in freezer to rapidly cool down.
Observed a jug of buttermilk cold holding above 41F inside the lowboy of the make table. Food employee stated they had not had it out for use, but were cleaning out the lowboy of the unit and had the doors open. All other TCS food items were temping at or below 41F.
CDI: PIC voluntarily discarded buttermilk.
REPEAT VIOLATION.
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 . |