|
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 Mulitple items in right prep top and top cold drawer holding above 41F. CDI PIC voluntarily discarded items. Ensure drawers and tops of prep tops remain closed in between use.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf During thaw process that is not followed by cooking within 4 hour period, raw proteins must remain 41F and below. Observed shrimp thawing under running water, shrimp temps were holding above 41F. CDI PIC placed shrimp above 41F in WIC. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies around back door in prep area. |
|
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 walls around outlets and floors along edges with dust accumulation. More frequent cleaning is needed.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor paint peeling. Floor will need resealing either of paint or other sealant that allows for no absorption and is easily cleanable. |