|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container in front hand washing sink. Do not store items in hand washing sinks. CDI - Container removed. 0 pts. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on shelf above cooked garlic. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw chicken to bottom shelf. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored above raw beef, raw shrimp and raw eggs in walk-in cooler. 1 pair of tongs observed for raw shrimp, raw beef and raw shrimp in sandwich cooler top. CDI - PIC moved raw chicken to bottom shelves. PIC got 3 new pairs of tongs to place in the 3 different raw meats. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 PIC placed 174F chicken wings in reach-in cooler to cool. Use shallow pans or trays to cool TCS foods. Also, only use walk-in cooler or walk-in freezer for cooling. CDI - PIC placed chicken wings in walk-in cooler to continue cooling.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Dry ingredients on chef's cart were not labeled. Label all ingredients that are not readily identifiable. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC was preparing food with no hair restraint. Food employees must wear a hat or hair net. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoop stored in room temperature water. In-use utensils may only be stored in water if the water is at least 135F. |