|
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 raw chicken filets removed from fryer for immediate service with an internal temperature of 135F.
CDI - Chicken filets placed back in fryer to finish cooking process. Final internal temperature 187F.
1.5 pts. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cartons of pooled eggs and pooled egg whites in an insufficient ice bath at griddle holding above 41F during inspection. See temperature chart.
CDI - Both cartons voluntarily discarded.
0 pts.
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
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed multiple pans of food stacked together with no barrier to separate the food from the bottom of the pan above it.
CDI - PIC unstacked all pans
0 pts. |
|
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 debris in bottom of lowboy cooler, and on handles of raw chicken coolers during inspection. More thorough or frequent cleaning needed to preclude pest harborage and/or accidental contamination of foods.
Repeat. 1 pt. |