|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Store food by final cook temperature. Observed raw chicken stored above raw bacon in reach in cooler. CDI- Food properly stored. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Food contact surfaces must be cleaned at least every 4 hrs of use. Observed can opener not used today with food left on the blade. CDI- Can opener placed in dish for cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook foods to proper cook temperature using continuous cooking process. Observed chicken wings that are being partially cooked and then cooled for a later reheat. Need to follow food code requirements for keeping a log and receive permission from health department to use non-continuous cooking processes for meats. CDI- PIC will cook this chicken to 165 min. and they will no longer partially cook meats. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 & 3-501.18 Date mark all required TCS/RTE foods refrigerated more than 24 hrs, per NC food code. Maintain 7 day shelf life for all date mark required foods. Observed a number of TCS foods that are frozen and then not re-dated after thawing, including chicken wings, and sandwich meats. Cannot keep up with 7 day shelf life. Foods with un-known thaw dates were disposed of. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaket on walk in cooler door. |