|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed three (3) shelving carts of restocking items stored in front of the handsink. CDI - PIC moved these items to allow for access to handsink. REPEAT. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some portions of TCS foods (cut watermelon cups, trays, etc.) above 41F at start of inspection. Ambient temperature was observed as being 39F upon observation. PIC stated that all items had been cut and effectively cooled overnight and that none of the cut fruit was actively cooling. Per conversation with the PIC, WIC door, which cart of cut watermelon was adjacent to, had been open for extended period of time (10 to 20 minutes) due to restock and reorganizing items into and out of the WIC. CDI - WIC door was closed and items were observed as effectively cooling back to 41F with no additional adjustments by EHS or PIC. EHS discussed proper cold holding and cooling methods with PIC, and provided a cooling chart for ambient TCS foods. PIC opted to ventilate trays and cups to improve their corrective 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of onions stored on floor of produce department. PIC stated that she was engaged in restocking and reordering items at start of inspection. CDI - PIC placed onion box on shelving cart. |