|
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. Observed rear handsink basin blocked in bistro area near ice cream station with pitcher. CDI, pitcher removed from handsink basin by PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding above 41F (mainly in bistro prep area/salad bar), refer to temperature chart. CDI, TCS food items placed in walk in cooler uncovered to rapidly chill (chili placed in blast chiller to rapidly chill).
EHS did mention TPHC for items on bistro/salad prep areas during rush times. Per facility, they know how to use TPHC and have the template if they decide to use it.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaged fish thawing in walk in cooler not removed from packing. CDI, reduced oxygen packaged fish was removed from packaging and placed back in walk in cooler to complete thawing process. |