|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink slime starting to form inside ice machine cover and black build up on interior panel. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several cooked chicken drumsticks hot holding at steam table below 135F. CDI - PIC stated food has been at the steam table for about 1 hr. Food was reheated in oven above 165F.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three sheet pans of cooked chicken drumsticks hot holding in hot holding cabinet below 135F. CDI - PIC reheated all three sheet pans of chicken drumsticks above 165F. See temp chart.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three containers of chicken stored on the floor underneath shelves in WIF. CDI- PIC moved items to shelves. |