|
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
EHS observed raw shrimp and raw Florida shrimp stored at front counter above 41F. EHS observed prep unit in front of house had sausages holding above 41F and had an ambient air temperature of 44F. See temp chart.
CDI- EHS allowed PIC to rapidly cool all products are PIC stated they placed them on the line/in the unit approximately 2 hours prior. EHS verified that products cooled to 41F or below and the ambient air temperature of the prep unit dropped to 40F.
-1.5-
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
EHS obsevred food employee peeling corn without the use of a hair restraint.
-0- |