|
19
|
1.50
|
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 Scrambled eggs were cooked in tilt skillet using pasteurized eggs. Employee stated they were ready to go on line to be hot held. Some parts of the batch were below 135F. Commercially processed TCS foods must be reheated to at least 135F and within 2 hours prior to hot holding. CDI - Employee reheated eggs to above 165F. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked spinach in hot holding measured 120F. TCS foods must be held at 135F or above in hot holding. CDI - Employee reheated greens to above 165F. 0 pts.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese at omelette station cooler measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved shredded cheese to walk-in cooler to cool. 0 pts.
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Apples on buffet line still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Large mixer is begging to chip paint and rust. Shelves in upright cooler at sandwich station are beginning to rust. Repair or replace listed equipment. 0 pts. |
|
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. Clean bottom of hot box in main kitchen area where food has spilled. 0 pts. |