|
10
|
0
|
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 PIC briefly rinse thermometer in kitchen handsink after calibrations. CDI - EHS and PIC discussed handsink usage. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) unopened packaged pork loin in metal bin in fryer side RIC, thawing under refrigeration, stored above RTE chili. CDI - Chef rotated pork loin to sink to properly thaw under running water. EHS provided storage order charts for reach in units and WIC to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed three (3) portions of mashed potatoes, date marked for the previous date of service (05/09) in standing 2 door RIC at 50F, 45F, and 44F. All other food items within the unit were at or below 41F, and ambient temperature of the unit was observed at approximately 38F. CDI - PIC voluntarily disposed of improperly cooled food items.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bin of repair and maintenance supplies (including industrial glue and goo gone) stored on top of ketchup in dry storage area. CDI - EHS rotated bin to separate area to prevent potential contamination. |
|
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 aforementioned improperly cooled mashed potatoes. CDI - EHS discussed cooling procedures with PIC; utilize flat trays with wider surface area for thicker foods such as mashed potatoes to better improve their cooling. EHS provided in color cooling charts to PIC.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go bowls, to go boxes) stored with exposed food contact surfaces. CDI - PIC inverted articles to prevent potential contamination. |