|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed hand sink by fryers blocked by rolling wooden display unit. CDI - PIC removed display unit. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. Observed food residue on deli slicers. Employee stated that slicers were used starting around 7 am this morning and had only been sprayed with sanitizer in that time. EHS reminded PIC that slicers must be W/R/S every 4 hours. CDI - employee broke down slicers to be washed before next use.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P. Observed food residue on tip of thin probe thermometer. CDI - PIC removed residue and sanitized thermometer.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Spray bottle of quat sanitizer used to sanitize deli slicers was tested at 0 ppm. CDI - employee emptied and refilled bottle at an adequate concentration.
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 |
|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed deli sandwiches in grab n go above 41 F. See temp chart. Sandwiches had been prepared 2 hours prior. CDI - employee moved sandwiches to WIF to rapidly cool below 41 F before placing out.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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. Observed deli sandwiches in sealed containers in grab n go above 41 F. CDI - employee moved sandwiches to WIF and opened containers to rapidly cool sandwiches before placing out.
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 . |