|
10
|
1
|
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. Observed cart stored in front of handwashing sink near walk in cooler. CDI - Cart was removed
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink near walk in cooler CDI - Soap was provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near walk in cooler. CDI - Paper towels were provided. -1 point- |
|
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 covered containers of bread and celery dressing and cooked carrots cooling in walk in cooler. CDI - Lids were removed to allow cold air to circulate in and around food. Proper cooling procedures were discussed with PIC. -0.5 points-
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic utensils stored in shredded cheese with handles making contact with food. -0 points- |