|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser by cookline upon arrival. CDI-PIC refilled dispenser. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 cooked potatoes, shredded lettuce, and coleslaw slowly cooling in WICs due to potatoes being stacked too high in the center of the baking sheet and lettuce and coleslaw being wrapped after prep was completed. Coleslaw was made from unopened, room temperature mayo. PIC portioned potatoes into multiple baking sheets and removed plastic wrap from lettuce and coleslaw. VR within 10 days to check improved cooling methods.
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 scoop used from raw shrimp stored inside container with handle contacting shrimp. PIC removed scoop. |