|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed a couple hand wash signs absent from hand sinks throughout the kitchen. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed washed produce stored below unwashed produce in the wic. CDI- PIC corrected the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed chicken broth and chicken noodle soup, cooked from raw, cooling in the walk in freezer in large buckets/pots and not meet proper cooling parameters. See temp chart. Observed chicken tenders, tuna salad, and chicken salad cooling from ambient not meet proper cooling rate. See temp chart. CDI- Items that head been cooling from ambient and met first parameter of primary cooling from hot cooked foods was placed in the blast chiller to quickly cool. PIC voluntarily discarded chicken broth.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed several containers of deviled eggs in reach in cooler at 48F. PIC stated items had not been out for 30 mins prior to inspection and should have been cold 41F and below. CDI- PIC used blast chiller to quickly cool items.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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- EHS observed large pots of chicken broth and chicken noodle soup not meet proper cooling rate and parameter. EHS observed chicken tenders, tuna salad, and chicken salad in closed containers not meet proper ambient cooling rate in walk in cooler. CDI- PIC placed items that had more time to cool in blast chiller. Chicken broth had missed first parameter of cooling so PIC voluntarily discarded the item.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - EHS observed several stacks of plastic containers stored wet. |
|
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 dumpster doors open and not in use. |