|
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. Observed handwashing sink across from deli counter without paper towels. CDI-PIC refilled paper towel dispenser.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spray bottle sprayer in handwashing sink next to dishmachine. CDI-PIC removed sprayer. |
|
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 room temperature tomato sauce cooling in deli RIC and sliced turkey and Colby cheese cooling in prep top with closed lid above containers in prep top (see temp chart). CDI-PIC moved tomato sauce into WIC to rapidly cool and turkey and Colby cheese into lowboy unit. EHS spoke with PIC about staging a tomato sauce bottle the day before to help with cooling after opening.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fried rice, Mac and cheese, and other TCS foods thawing in a sheet pan at room temperature, products were all below 41F. CDI-PIC moved items to WIC to be stored until used. |