|
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 romaine lettuce, cut tomatoes, cooked brussels sprouts, and quinoa at sandwich station cold holding at temperatures between 48F and 50F. Items are removed from refrigeration and placed in sandwich station prior to lunch service. PIC stated that items are refilled approximately 3 times during shift. CDI - Items were placed on TPHC. PIC has been advised to conduct frequent temperature checks of TCS foods and to ensure equipment is working properly. All other items at sandwich station were 41F or less. -REPEAT- -1.5 points-
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed package of crab meat thawing completely submerged under running water with a temperature of 83F. Approved thawing methods include thawing under refrigeration, thawing completely submerged under running water with a temperature of 70F or below, or as part of the cooking process. CDI - Crab meat was moved to reach in cooler to continue thawing under refrigeration. -0 points- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado with produce stickers still attached. Wash produce prior to use making sure to remove produce stickers and sticker residues. -0 points- |