|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee begin to wash his hands while hold the gloves he was about to put on in his mouth. EHS coached food employee not to hold anything in mouth that is subsequently going to be in contact with food. -CDI- Discarded gloves and replaced with new gloves prior to re-engaging in food handling. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed fried chicken pulled out of fryer and finish cooking. Final cook time for thick portions of fried chicken breast was below 165F. -CDI- PIC removed chicken and temped cooked chicken, PIC voluntarily discarded improperly cooked chicken. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milks stored in lowboy cooler closest to drive thru window at a temperature of 48F and the cooler with an ambient temperature of 44F. -CDI- PIC voluntarily discarded milks and stated she will no longer have them hold TCS foods in that cooler until repaired.
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
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup of food residue and debris encrusted on side of prep units, cooking equipment, hot holding equipment, ovens, the external portion of the chicken marinade equipment, and debris buildup on shelving in WIC. Ensure good cleaning procedures in order to maintain non-food contact surfaces as clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed floors on cook line are extremely damaged with missing floor tiles throughout and a buildup of moisture has accumulated in tiles.
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 buildup of grease and residue throughout kitchen, floors behind equipment, and on walls of cookline. Increase cleaning frequency and thoroughness to preclude buildup in these areas. |