|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwash sinks in men’s bathroom (73F) and women’s bathroom (89F) below 100F. PIC stated they would contact maintenance to adjust water temps.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser near steam well with a dead battery. CDI-PIC called maintenance and batteries were replaced. |
|
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 pizza sauce with a sealed lid and chopped tomatoes covered in plastic wrap in plastic containers slowly cooling in RIC near dish machine (see temp chart). CDI-PIC removed placed both items in shallow metal containers and cooled below 41F and were moved into WIC.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in green detergent container under steam well. PIC removed wiping cloths from container. |