|
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 chicken patties cooked to 145F and 160F to be placed in hot holding. The chicken patties come in uncooked so they are required to be cooked to 165F or above. -CDI- Food employee placed the chicken patties back in the fryer. The chicken patties reached a final cook temperature or 202F. (1.5 pts) |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken patties and cooked chicken hot holing from 112-117F in the hot holding unit nest to the flat top grill. -CDI- PIC voluntarily discarded the chicken patties and cooked chicken. REPEAT*** (3 pts)
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time.
Observed cut tomatoes and cut lettuce being held on TPHC without any prep or discard time. Items that are being held on TPHC must be labeled with the correct 4 hour time stamps. -CDI- PIC placed the correct times on the necessary items. REPEAT*** (3 pts) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed WIF door not being able to be fully shift due to large amounts of ice build up. Repair WIF to avoid ice build up. (0.5 pts) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed broken and heavily pitted floor tile next to the hand washing sink. Repair damaged tile. |