|
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 wings removed from the oven in deep pan then transferred to sheet trays. Wings were observed at temperatures from 120 - 173F. Employee stated they were fully cooked. CDI - Wings were placed back in oven on sheet pans to finish cooking to 165F. EHS recommended that wings be cooked on shallow pans and that temperature must be checked to ensure items reach proper final cook temperature. - 1.5 - |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw shrimp in reach in and iceberg lettuce wedges in salad cooler being held above temperature threshold of 41F. Wedges were stocked above fill line of pan. CDI- Raw shrimp was moved to walk in cooler to be brought down below temperature threshold. Iceberg lettuce wedges above fill line were discarded. - 1.5 - REPEAT Points were not escalated due to improvement observed.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken wings stored beyond 7 day window (prep date 12/3, discard should have been 12/9). PIC discarded wings during the inspection.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed plastic container being used as dispensing tool in tempura flour. Dispensing utensils should be designed for that purpose and have a handle. CDI - PIC removed container from flour. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Recommend food establishment begin to pyramid stack the dishes. CDI - Pans were pyramid stacked by end of inspection. - 0.5 - |