|
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 - Raw Ground Beef that was ground up this morning above 41F at Grab N Go unit. PIC stated item was ground up this morning and cooled in WIC. PIC stated item was temped at 39F before it was removed from WIC and placed into Grab N Go Unit. EHS recommended placing less product into unit that way if it items in the front weren’t subjected to as much ambient air. *CDI - PIC removed first couple of rows of Ground Beef and placed them into WIC to be rapidly cooled.
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 . |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- *Observed - Back Left handsink unable to reach proper hot water demands. *CDI - Meat Department PIC turned nozzle below sink allowing hot water to flow properly to handsink faucet. |