|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink without paper towels. CDI: PIC placed paper towels at sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded mozzarella cheese, shredded cheddar jack and blocks of American cheese in walk in cooler above 41F. Walk in cooler ambient air temperature was 51F. Observed salsa, portioned sour cream, portioned salsa and shredded cheddar jack cheese above 41F in prep unit. Ambient air of prep unit was 44F. Observed chili in reach in cooler above 41F. All items were voluntarily discarded. Facility has working 2 door reach in cooler, 1 door reach in cooler and pizza prep unit to house TCS food items until walk in cooler and prep unit are repaired. Repair tech was called during inspection. VR required within 3 days.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chili paste with cooked onions cooling at a rate of 0.26F/min during the 2 hour window. Chili paste was cooling in a reach in cooler tightly covered in Saran Wrap. CDI: item was placed in walk in freezer to cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of hot box, microwave and reach in units. Clean as needed. |