|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on interior surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked brisket hot holding in heated drawer at 123F Observed quarter and half cooked chicken hot holding in hot box at temperatures between 120F and 123F. Smaller portions of brisket are removed from hot box and moved to heated drawer for service. PIC stated process for cooking chicken is to fully cook, hot hold in hot box until chicken can be shredded, and then taken to walk in cooler to begin the cooling process. PIC stated that chickens were cooked approximately one hour prior to inspection. CDI - Small portion of brisket was placed on TPHC and will be used during inspection. Chickens were left to begin the process of shredding. PIC has been advised to hot hold cooked brisket and chicken at 135F or above until service or shredding and to conduct frequent temperature checks of hot holding equipment. -REPEAT- -3 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 . |
|
49
|
0
|
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 on handles of hot box, refrigerated drawers, steam table, and on shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -0 points- Points not escalated due to improvement seen in dish pit area and along prep line. |