|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed Mac and cheese reheating on the stove that was not turned on. EHS confirmed with PIC that the Mac and cheese was a commercial reheat and the process began around 9:45 AM leaving them with 45 mins to complete the reheating process upon EHS arrival. CDI- Food employees noticed flame was off and turned on the stove top. Mac and cheese was reheated to 145 within the 45 minutes remaining in the reheating process. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pinto beans hot holding in front steam well at 119F. PIC removed beans from well and discovered the water was low. CDI- PIC moved pinto beans to stove top to be reheated to 165F. Pinto beans reached a reheat temperature of 180F. REPEAT.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees not wearing hair restraints. Ensure all employees have proper hair restraints during food handling. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed front hand sink step pedal for cold water missing, preventing mixing of hot and cold water and the women’s bathroom sink faucet not continually running water when turned on. Repair or replace broken equipment. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 single door reach in freezer with an accumulation of ice at the bottom of the freezer. Ensure non food contact surfaces of equipment are cleaned frequently to avoid accumulation of residue and debris. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a phone stored on the prep table in the back of the kitchen. CDI- PIC removed phone and placed it in the office away from food prep. |