|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer buckets containing wiping cloths being staged in hand sink next to service sink in preparation for being filled. CDI: EHS provided education to PIC that hand sinks may only be used for hand washing and PIC removed sanitizer buckets from hand sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed PIC conducting line checks when she discovered 0ppm of quat sanitizer in sanitizer bucket on cook line. PIC discovered sanitizer from dispenser at service sink was not putting out required concentration level. CDI: PIC adjusted hose at dispenser which ensured proper concentration level output. Bucket was refilled to 400ppm quat sanitizer. |
|
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 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 . Observed a covered plastic container of marinara cooling in prep reach in cooler on cook line at a rate insufficient to reach cooling parameters. See temp chart. CDI: Employee removed lid and placed container in reach in freezer to rapidly cool. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packages of ribs thawing in prep sink under cold running water in which ribs were directly in sink and not in a bowl fully submerged in water. Also observed packages of shrimp thawing in another prep sink in buckets of water not under running water. CDI: PIC placed both items in containers in which they could be fully submerged under cold running water and water could flow over sides of containers. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 a scoop being stored in a container of penne pasta in prep flip top cooler in which handle of scoop was resting on pasta. CDI: PIC repositioned scoop handle to be above food. |