STATION 2 CHICKEN & FISH

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Flooring interlocking mats coming lose. Repair so flooring is smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed raw chicken wings, whiting, and raw shrimp inside bottom of prep cooler > 41F (see temp chart). Per discussion with PIC, products were prepared at commissary and transferred to units ~10:30am. It was determined that the cold units were working properly and holding temperature but food products were temperature abused. CDI: voluntary disposal by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer reading well above 200ppm (bleaching out test strip). CDI: sanitizer was diluted to proper concentration by EHS.

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 seasoning shakers and flour container not labeled.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to go trays stored face up on shelf inside unit. CDI: trays were inverted.