|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Maintain access to hand sinks. Cart is blocking hand sink in the ware washing room. CDI |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken thighs being par-cooked and cooled without approved procedures. CDI- PIC has confirmed that it is their policy to fully cook chicken and non-continuous cooking will discontinue. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked chicken, cooked broccoli, sprouts on salad bar stored > 41F. CDI- salad bar items placed on TPHC by PIC. TPHC to be used going forward on salad bar cold held food items.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Stained ceiling tiles in ware wash room |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Insufficient light in back kitchen of bbq station. |