|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with visible food residue and sticker residue, stacked and stored as clean. -CDI- Dishes were moved back to the dish pit to be re-washed/rinsed/sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -Observed fried chicken cooked to a final cook temperature of 132F. -CDI- Employee immediately placed chicken back into the fryer to reach a final cook temperature of 168F. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. -Observed some rusted shelves in tall reach-in cooler across from grill. Significant improvement in replacing rusted shelves noticed since last inspection. Continue replacing rusted shelving. -1/2 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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 dark buildup in interior of baked potato hot drawers. Observed food residue on interior of prep cooler cold drawers on the grill line (with mac and cheese foods). -Significant improvement observed since last inspection. Cleanliness of non-food contact surfaces in raw chicken prep cooler has increased. -1/2 points- |