|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Briefly observed department handsink with no paper towels in dispenser at start of inspection. CDI - PIC replaced paper towels from readily available supply. |
|
33
|
1
|
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 six (6) cold rotisserie chickens in hot/cold display, prepared morning of inspection, cooling in open air units. Observed nine (9) pizzas, prepared morning of inspection, placed to cool in retail cooler. CDI - Items were rotated to walk in freezer to cool rapidly, prior to expiration of cooling window. EHS provided cooling charts to PIC. REPEAT.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies in food prep area, primarily surrounding garbage cans. Utilize control devices and/or approved pesticides and pest controllers to prevent entry of pests or insects. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed four (4) employees (one deli, two sushi/Asian food bar, and PIC) wearing watches and/or bracelets on wrists while preparing food (slicing deli meats, baking pizzas, prepping sushi trays, etc.) REPEAT. |