|
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 cooked to 148F- 155F. CDI- Chicken cooked to 200F. Employee did not temp chicken that was coming off the grill. EHS advised PIC to temp chicken and have measures in place to assure chicken gets cooked to proper temp (ie: timers, use of thermometer) |
|
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 veg kafta holding below 135F in the hot well. CDI- Items discarded. EHS recommended placing items on TPHC with the cold items. EHS spoke to PIC about hot facility is going to gain compliance on these items hot holding.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed tall reach in cooler over icing. |