URBAN CATCH, THE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked yams and collard greens above 41F in the WIC. CDI (corrected during inspection) Items were discarded and cooler was turned down 3 degrees by Ralph Simmons the owner. Cole slaw was 1 degree out and was kept. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cheese, lettuce, tomato, lettuce and macaroni salad in the top of the prep cooler not dated. CDI Owner said items were prepped yesterday or Sunday and were allowed to be dated and kept since back up in the WIC was dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Bi-metal dial thermometer does not have a thin probe tip. Owner will purchase one or bring one from his other location on Sunset Rd.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some dust build up on the walk-in cooler fan covers. Clean fan covers and fan blades.