|
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 ice melting in handwash sink basin. CDI-PIC removed ice.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handwash sink by RIFs without soap. CDI-PIC provided bottle of soap |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor dark buildup on ice machine door and shield. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 sliced meatballs with no cooling rate change in pizza prep top. PIC stated facility slices meatballs and places them into prep top. EHS and PIC discussed storing sliced meatballs in WIC after being sliced to return down to 41F before being placed into prep top. CDI-PIC moved meatballs into WIC to cool. Repeat, but remained at half points due to improvement to sliced tomatoes and shredded lettuce in prep top.
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 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one slicer stored on wall banister next to pizza prep station. |