|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Cooked chicken on the cutting area (126F-141F) and steak (110-128F) were out of temperature compliance. CDI- Chicken reheated to 190F and steak reheated to 165F..
It appears that between the process of cooking, cutting, and holding chicken loses a significant amount of temperature. These procedures should be assess to ensure that food remains at 135F or above at all times.
Recommended to create a procedure that prevents extreme loss of temperature. Discussed with PIC some forms of accomplishing this.
Observed employees checking temperature of each and ever piece of chicken. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
Yes |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf - 0 pts - Establishment is currently using Peroxide Multi Surface Cleaner and Disinfectant to wipe down food contact surfaces. PIC states that after surfaces are sprayed with product, surfaces are wiped with standard quat (200ppm) sanitizer. There is no evidence that the cleaner disinfectant is for food contact surfaces. The current procedure does not allow for removal of the chemicals before food grade sanitizer is used. A corporate procedure is necessary to ensure compliance with NC Food Code. CDI- PIC has agreed to discontinue use of disinfectant until procedures are received.
Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Moz. cheese blend tightly covered. CDI- All cheeses uncovered.
Observed a significant improvement in cooling methods. Product was decreasing in temperature quicker then in the previous inspection. Continue to perfect cooling methods with cheese. Tomatoes and lettuce have been properly cooled down. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Two quat sanitizer buckets read 0-50ppm. CDI- Buckets were changed.
Change buckets holding wet towels at a frequency necessary to maintain 200 ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed several pans stacked wet. |