|
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 one container of rainbow roll stored inside the grab and go case cold holding above 41F. PIC stated that this was prepared at 8:30AM this morning, cooled down inside the WIC, then brought out into this case when temperature was at 41F or below. Ambient air temp of grab and go case was at 38F.
CDI: PIC moved sushi roll into the WIF to rapidly cool down and EHS observed temperature had dropped to below 41F. Roll was placed back into the grab and go case.
Observed a pan of raw salmon cold holding above 41F inside the lowboy of the make table. PIC stated he recently had this out to build a poke bowl.
CDI: Lid was left open to allow cold air flow to bring temps down to 41F or below.
REPEAT VIOLATION
*Note: Although a repeat violation, EHS not deducting full points today since improvement has been made since the previous inspection. If observed as a repeat violation during next routine inspection, EHS will deduct full points.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple unlabeled squeeze bottles of different sauces stored at the make line.
Keep all working containers of food labeled for easy identification. |