|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up item off the floor, handle soiled dishes then proceed to handle clean utensils and food items without washing hands. CDI: Food employee washed hands. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed box of corn with blue/green build up. CDI: Item was voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.11 Stored frozen foods shall be maintained frozen. Observed pulled pork inside walk in freezer at 45F. Ambient air of walk in freezer was 41F during inspection. CDI: Pulled pork was voluntarily discarded.
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 tomatoes cooling at a rate of 0.01F/min inside walk in cooler. Observed chicken cooling at a rate of 0.04F/min inside portion baggies inside walk in cooler. CDI: Tomatoes and chicken were placed in an ice bath to cool.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep top unit with an ambient air temperature of 49F. Facility is using ice baths to hold items in prep top cold during lunch service. Observed walk in freezer with an ambient air temperature of 41F. REPAIR. |