|
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 salads in the process of cooling in the Stand Up RIC’s. Salads were closed with lids on. EHS and PIC opened the stand up RIC, and the PIC gathered food employees and told them that salads should cool in the WIC and be open and vented, rather than closed and lidded in the stand up RIC’s. -CDI- Food employees opened all lids and placed in the WIC 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 . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door open when EHS went outside to observe the dumpster area. Ensure that all dumpster doors are closed when not in use. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed soap dispenser at the hand sink adjacent to the dry storage area completely detached from the wall and resting a top the paper towel dispenser. Ensure that the soap dispenser is properly attached to the wall. PIC stated that a work order has been placed for the soap dispenser. |