|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried tomato in chopper stored as clean. CDI-returned to 3 -comp sink for cleaning
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 chicken breasts being pulled off grill before meeting 165F or more FCT, held in pan by grill, put on TPHC, then fully cooked when ordered. This is not an approved procedure. If chicken is to be partially cooked, an approved written procedure must be in place first. Chicken is to be fully cooked to a minimum of 165F then can be put on TPHC. CDI-chicken cooked to >165F. |