|
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 cod, shrimp in low reach in holding above 41F. CDI- Taken to the walk in cooler to cool. Observed slaw, Lobster, shrimp, pico holding above 41f. Foods stored near door were temped higher. EHS noticed walk in cooler ambient temp was 43F. PIC stated they were in and out today. Walk in cooler door shut for a while. Cooler cooled to 39F.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed slaw, cod and shrimp cooling in low reach ins wrapped. CDI- Moved to walk in cooler and vented.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker residue on the prep line for use. CDI- Avocado taken back to be washed. Sticker removed. |