|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed logs for non continuous cooking could not be located for chicken being reheated in main kitchen. Observed reheating temperatures were properly met but no logs were observed to document reheating temperature. CDI: education provided on what information should be documented for par cooking. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
REPEAT VIOLATION:
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside walk-in cooler a container of Alfredo sauce dated 6/4/22 that had expired past 7 days. CDI: product was discarded. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled wiping cloths stored on prep counter while not in use. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat Violation: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on low boy #5, #3, and low boy below Alto Sham Work order has been placed. Observed heavy ice build-up on door of walk-in freezer. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build-up on fan covers inside walk-in cooler. |