|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in make table above 41F (crabstick, seaweed salad, edamame, egg patty). -PIC stated make table is turned on each morning at 11am, when facility opens. PIC stated temperature of food in make table drops to 41F or lower throughout the day. -CDI- EHS observed temperatures of TCS foods drop at sufficient rates during inspection. EHS observed ambient temperature of make table below 41F. EHS recommends turning on the make table unit earlier, prior to placing food in the unit. Ensure food is maintained at 41F or below throughout the duration of cold holding food in the make table.
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 |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed raw tuna thawing within ROP bag. -CDI- PIC cut hole in bag to remove tuna from ROP environment.
-REPEAT- |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of rice and sugar stored directly on the floor. Raise off the ground. -REPEAT- |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed boxes of single service items (to-go containers) stored directly on the floor underneath the make line. Raise off the floor. -REPEAT- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed container of employee rice stored above customer food in the tall reach-in cooler. -CDI- PIC moved employee rice to bottom shelf to prevent contamination. |