|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed all handsinks in establishment temp below 100F. Water temperatures at three compartment sink and all prep sinks were in excess of 110F. *REPEAT* |
|
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 diced tomatoes being cooled in 2D flip top on prep line. Area above lids have air gap allowing cold air to escape unit, PIC stated items are normally cooled in WIC after prep. Container of diced tomatoes had tight fitting lid in addition to being densely packed. CDI- PIC removed item to WIC after discussion with EHS.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mop stored in unclean water and not in-use. PIC stated procedures for mop storage are taught to all staff. CDI- PIC removed item to air dry. |