|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed significant grease build up on exterior of half pans stored as clean. CDI: Pans removed and rewashed. Ensure water temperature when washing is at least 70F per current soap manufacturer’s instructions.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion, slicers are only washed, rinsed, and sanitized at the end of the night. During the day they are periodically wiped down with soapy water if roast beef was used or sanitizer after all other meats. CDI: EHS educated staff on proper wash, rinse and sanitize procedures.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 employee cook breaded chicken wings to 80F-120F and place them in a pan for sale. CDI: Chicken was put back into the fryer and cooked to over 165F. EHS noted that many of the wings were stuck together during cooking and therefore likely did not reach the proper final cook temperature. EHS educated employee on proper thermometer use to ensure that products are fully cooked including ensuring that the largest pieces of chicken are always temped, and that the thermometer tip, where the reading is taken, is in the middle of the food. |
|
23
|
1.50
|
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 several cooked rotisserie chickens in walk in cooler from 8/16 and a few packages of deli meats from 8/14 in walk in cooler held past 7 days. CDI: Products voluntarily discarded.
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 . |