|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink by employee bathroom that could reach a maximum of 97F. PIC stated that maintenance will be contacted for hot water to reach 100F. Hot water reached proper temperature throughout all other sinks. |
|
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 yogurt bags that were slowly cooling in RIC and WIC after 3 hours (see temp chart). CDI-PIC moved items all items on shallow sheet pans to increase cooling rate. EHS spoke with PIC to ensure to use this process for all TPHC foods (yogurt bags, salads) to ensure they are 41F prior to being set on time.
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 . |