|
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 wings being cooked to less than 165F. CDI PIC voluntarily discarded all bone in wings that were cooked today. PIC looked into the settings on the fryer and discovered that the timer was not set correctly. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility is holding the hot bar on TPHC and does not have written procedures. CDI EHS provided TPHC form for PIC to complete
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 baseboard behind deli case damaged and detached from wall creating a hole in the wall. |