|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a sheet tray full of chicken wings that were temping below 135 degrees F.
PIC stated that they partially cook their wings and hold it in the hotbox until they fry (to order) the wings for a second time above 165 degrees F.
REPEAT VIOLATION.
Note: Facility does not have a variance or any approval for par-cooking their wings. After going over the option to get approval for par-cooking and the procedures of cooling logs for par-cooking, PIC stated that they will not par-cook wings anymore and will cook them fully to above 165 degrees F every time.
CDI: PIC discarded all leftover chicken wings that were HH in the hotbox and made fresh batch to hot hold that were temping above 135 degrees F.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a couple metal pans stacked wet and stored in the clean dish rack.
CDI: Pans were separated to allow proper air-drying. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed shared dumpster door kept open during time of the inspection.
CDI: Dumpster door was closed. |