|
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. Observed handsink in bakery corner blocked by rolling speed rack of bread loaves and rolling trash can. CDI - EHS moved trash can aside during handwashing to make sink more readily accessible. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed recently reheated trays of food hot holding in Alto-Shaam waiting to be placed on next TPHC hot bar. Observed three (3) of the items within the hot holding unit (RTE salmon fillets trays, potato tray) having been placed in hot holding prior to reaching 135F. All other items were hot holding properly and hot holding unit was properly calibrated to 150F. CDI - Department manager directed employee to reheat out of temperature food in standing oven; items were reheated to above 165F prior to being placed back into the Shaam. |
|
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 approximately fifteen (15) pieces of TCS food cooling in open air retail coolers (sandwiches at grab n go, sauced chicken tenders at mobile unit 2. According to date labels affixed to food items, all items had been prepared on the day of inspection, less than 4 hours prior. CDI - Department manager directed employees to rotate food to walk in freezer to improve cooling. Items were observed as cooling to 41F and below within 4 hour time limit.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four (4) spice shakers at sandwich prep area with no working labels. CDI - EHS discussed working container labeling with PIC and deli manager; EHS demonstrated station labeling with salt shaker. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom in employee break room with no covered waste bin. Provide covered trash can as needed. |