|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
REPEAT
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed individually packaged raw lemon pepper and traditional style rotisserie chicken with a final cook temperature between 141F -150F at 1:50PM. See temp chart. Employee document final cook temperature was 178F at 1:30PM. PIC reheated food to over 165F and place them in hot holding cabinet. EHS later observed employee adding raw lemon pepper and traditional style rotisserie chicken to oven while the oven timer was decreasing and repeated this process without resetting the timer. PIC stated the oven operates at 400F for 1:40 minutes. Rotisserie oven was observed at 53 minutes with raw chicken being added without the timer being reset. PIC will educate staff on proper usage of rotisserie ovens. EHS observed raw rotisserie chickens reach 165F final cook temperatures. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of bone-in chicken wings below 135F in display case. CDI - PIC voluntarily discarded pan of chicken wings.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area on deli and bakery side. PIC will get pest control company to add insect devices. |