|
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 Raw chicken skewer was cooked in tandoori oven and some pieces measured 145-160F after cooking. Raw chicken must be cooked to a minimum of 165F. CDI - Chicken pit back in oven and cooked to above 165F. |
|
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 Establishment was holding portioned rice out of temperature control and it measured 112-120F. TCS foods in hot holding shall measure 135F or above. CDI - PIC reheated rice to above 165F and will place heat lamp there to keep rice warm in the future. 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
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Buckets of sauce on floor at beginning of inspection when employees were transferring it from cooking pot. Also, tub of fried onions observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. Do not place containers of food on floor. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of metal pans and metal bowls on clean dish shelf were still wet. Allow utensils to adequately air dry before nesting. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing white yogurt buckets to store other foods. Do not reuse single-use and single-service articles. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace rusted shelves in 1-door cooler. REPEAT |
|
49
|
0.50
|
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. Clean shelves and exteriors of equipment throughout. Clean these areas more frequently. |