|
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 chicken bites hot holding at temperatures between 129F and 152F in hot holding equipment. All fried chicken has a 1 hour hold time and is then discarded. CDI - Chicken bites were discarded during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods. -1.5 points-
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 |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door propped open at beginning of inspection. Establishment has air blade to protect against flying insects. -0 points- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops stored in flour bin with handles making contact with flour. -0.5 points- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy food debris, food splash, and residues on shelving, on non-food contact surfaces of cooking, cold holding, and hot holding equipment, and on interior surfaces of reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed recently used mops stored in mop bucket.
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 heavy food splash, food residues, and debris on flooring under shelving and breading equipment, on walls behind cooking equipment, and on floor of raw chicken walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points- |