|
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.
EHS observed multiple metal pans with visible food debris present while stored in clean dish storage. EHS observed chopper stored on clean dish rack with visible food debris present.
CDI- Dishes were taken to dish area to be w/r/s.
-0-
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
EHS observed fresh chicken pulled out of the fryer and placed in a pans for hot holding, chicken had a final cook temperature below 165F. See temperature chart.
CDI- PIC voluntarily discarded the chicken. PIC advised that the unit may not have reached temperature before cooking the temperature.
-1.5- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed fried chicken breast and two pans of chicken tenders held at the hot holding station below 135F. See temperature chart.
CDI- PIC voluntarily discarded the chicken.
**REPEAT** -3-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed blue cheese dressing holding in the sauce unit at 44F. Other non-TCS items were holding above 41F as well (used to determine if the unit was in disrepair or it is a procedural issue). Ambient air temperature was 37F. The unit is left open for long periods during service.
CDI- PIC voluntarily discarded the sauces.
**REPEAT** EHS is descaled due to overall improvement with the unit. TCS sauce stored in unit above 41F. This has been a reoccurring issue. EHS advised to monitor for long term compliance.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
EHS observed employee preparing food with bracelets on.
-0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed PIC unable to provide test strips to test chlorine sanitizer in dish machine.
-0.5- 10- VR |