|
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 par cooked eggs in RIC with intent to reheat but remaining final cook temp under required cook temp for full cooked eggs. PIC discarded items, spoke to PIC regarding Par cooking and requirements. Filled out form with PIC, if they choose to par cook to include final cook temp of eggs. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ambient temperature of WIC near back to vacillate between 38-42F. Items in rear of WIC holding above 41F. Last known time items were 41F and below was the day prior. Items above 41F were voluntarily discarded. Repairman is in route to fix WIC. VR required.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed menus with out asterisk of items that can be undercooked. PIC facilitated menus to be asterisked manually until new menus arrive. CDI |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers cleaned that were stacked wet. Items need to be fully air dried before being stacked. |