|
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 pulled chicken and pulled pork in hot drawer holding between 122F and 134F. CDI - Pulled chicken and pork was placed on TPHC and was used before end of inspection. PIC has been advised to do frequent temperature checks of hot holding equipment. -0 points-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked peppers and onions, cooked chicken tenders, and cooked chicken breast cold holding at temperatures between 45F and 52F. CDI - Cooked peppers and onions were cooked prior to inspection and placed in flip top cooler. Items will be used in less than 4 hours and were placed on TPHC. PIC has been advised to conduct a proper cooling step prior to placing warm items in flip top cooler. Chicken tenders and chicken breast were cooked day prior to inspection and were on speed rack in walk in cooler. PIC stated that entire speed rack was removed from walk in cooler to store and cool recently cooked potatoes and then placed back in walk in cooler. Temperature of chicken increased while speed rack was out of walk in cooler. PIC has been advised to use empty speed rack when possible. Chicken cooled to 41F before end of inspection. -REPEAT- -1.5 points-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 food residues and debris on non-food contact surfaces of cooking equipment, shelving, on food storage bins, and in dish pit area. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |