|
33
|
0
|
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 - Ground beef cooling in WIF above 41F, after 20 minutes food employee removed item to be packaged and then placed into grab n go case. *CDI - EHS intervened and PIC instructed employee to place item back into WIF for another 15 minutes.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
*Observed - 3-comp sink with crevices in-between each compartment of sink making it not easily cleanable. It appears the sink has been repaired in the past where welds are not smooth and easily cleanable. Some areas are very sharp.
4-501.11 Maintain equipment in good repair. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- *Observed - The can wash had a hose attached with a shut off valve at the end of the hose causing continuous pressure. Only atmospheric vacuum breakers are installed at the faucet. These are not designed for continuous pressure. If the hose with the shut off valve will be connected at all times, a backflow prevention device that is designed for continuous pressure shall be installed.*CDI - PIC removed hose attachment that caused continuous pressure. |