|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed one rotisserie chicken holding below 135F in rotisserie oven. PIC stated it has completed cooking, then was moved to lower rotisserie spit for holding, before being placed in hot steam table. All other rotisserie chickens were properly holding above 135F. -The observed rotisserie below 135F was located in the bottom, right corner of the oven. EHS observed bottom right corner of the oven door does not fully close. EHS recommends repairing oven door to ensure it properly seals closed and maintains hot holding temperatures inside. -CDI- PIC reheated rotisserie chicken to above 165F.
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 . |
|
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 slight buildup of food residue/debris on interior of reach-in freezers. Increase frequency of cleaning. |
|
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 employee phone and keys stored on shelf, next to clean plates and utensils. -CDI- PIC relocated employee phone/keys to prevent contamination of clean dishes. |