|
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 flip top unit not plugged into wall. All TCS foods were discarded, PIC was unsure at what time the unit was unplugged. CDI-PIC discarded 1 container of each ; sliced provolone cheese, yellow American cheese, cut tomatoes, shredded lettuce, canned mushrooms, and shredded cheese blend. See temp chart. After 30 minutes ambient air of flip top unit was observed at 37F.
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 |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken thawing at ambient air located on drainboard of prep sink. CDI - PIC turned on cold running water to thaw raw chicken properly in prep sink. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 2 different flours (shrimp, chicken) with metal scoops submerged inside dry ingredients. CDI -PIC placed metal scoops in 3-comp-sink to be W/R/S. |