|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot holding of chicken thighs on front of house hold holding line below 135F, Country Ham on the Expo line holding below 135F, and multiple chicken cuts below 135F in hot drawers adjacent to expo line. -CDI- PIC voluntarily discarded all out of temperature foods. (Other “fixings” in hot holding were all in temperature).
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open bus tub container of flour stored directly on the floor in the WIC. -CDI- PIC noticed the container while walking on quick walk-through and placed on bottom shelving of WIC. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a buildup of flour and food debris present on prep surfaces, cooking equipment, and holding equipment throughout the facility. EHS recommends attention to breading station, biscuit station and expo line. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility in need of cleaning, specifically in biscuit station and in chicken WIC. Ensure floors, walls, and ceilings of facility are maintained as clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on window sill right above prep surface in the biscuit station. Ensure designated areas for employee food and drink. -CDI- Food employee discarded drink. |