|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the men’s or women’s restroom in the cafeteria. CDI- EHS provided handwash stickers to post in the bathroom. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed packaged cream cheese stored below unwashed vegetables in the middle walk in cooler. CDI- PIC moved cream cheese to different shelf. REPEAT.
Observed washed cucumbers stored directly on shelf in a low reach in cooler.
CDI- PIC pulled cucumbers to be rewashed and placed in a container for during storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken cold holding in the cold drawers at the grill station and milk in the low reach in at the coffee station cold holding above 41F. CDI- PIC voluntarily discarded milk and moved chicken to the WIC to cool back down. REPEAT. No escalation in points due to improvements in cold holding throughout the establishment.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
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 yogurt parfaits cooling in a tall reach in cooler with the lids on. Parfaits went down in temperature 1 degree from initial temperature taken. CDI- PIC moved to walk in cooler to continue cooling with the lids off.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed ice machine out of order in the back kitchen and hot holding cabinet at the pasta station out of order that needs to be repaired. REPEAT. |