|
18
|
0
|
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 EHS observed flank steak diced and in make unit. EHS observed pink interior of meat and asked about the cooking process. PIC stated item is par cooked and then heated again to final temperatures before service. PIC unable to determine if flank steak is whole muscle or tenderized. CDI - PIC stated facility will no longer par cook; facility will go from raw to final cook and eliminate the par cooking process until more information can be provided to EHS. (0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in make unit above 41F, EHS observed reach in of unit overfilled. EHS advised this could be causing an air flow issue. EHS observed ambient at 43F, after twenty minutes unit was observed at 38F. CDI - PIC voluntarily discarded items in make unit and will use temporary TPHC until situation can be assessed tomorrow. EHS is confident that the unit is working and has instructed facility to reduce amount of food in unit to ensure cold holding can be maintained. PIC stated they will keep EHS updated on findings but will call a repair tech to assess units just in case. (3) REPEAT.
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 |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. EHS observed food contact surfaces of sauté pans accumulating large amount of grease build up. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed numerous AC vents in kitchen area accumulating a large amount of dust. PIC stated work order has already been placed for this issue. (0) |