|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sinks not reaching 100 degrees F and at 97 and 64 degrees F. Repeat. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment: 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 package of ground beef cooling that was packed at 9am at 46 degrees F according to PIC and placed directly in display case still in cooling process. CDI, ground beef relocated to walk in cooler to rapidly cool. EHS recommended to utilize walk in cooler or freezer to rapidly cool after packing prior to placing on floor in display refrigeration units.
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 . |