|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed documentation for non-continuous cooking is not updated everyday. Observed chicken and salmon partially cooked dated 3/25, logs did not have these items written down. Verification visit required to ensure logs are filled out accurately when non-continuous cooking is done in the facility. Failure to comply may result in not allowing the facility to continue with non-continuous cooking. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a couple back stored under prep tables with other facility supplies. |