|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed both employees bathroom handwash sinks reach 70F-71F for hot water. PIC stated that work order will be placed to get temperature of handwash sink to 100F. REPEAT. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cantaloupe and cut watermelon that were not prepped today that were not at 41F (see temp chart). CDI-PIC voluntarily discarded items. All cold holding equipment had ambient temperatures of 41F and below.
For more information, please visit: www.meckncgov/foodsafety 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 . |
|
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 cut watermelon and cut cantaloupe that were wrapped tightly in plastic wrap that dropped 1F/50 mins or no change at all due to being wrapped tightly in plastic or being sealed in a plastic shell. CDI-PIC opened all cut melon today that was prepped within the last 2 hours and discarded items that were prepped from days before. EHS spoke with PIC about leaving all cut melons and cut lettuce open in WIC to allow for fastest cooling rate within 4 hours and to seal foods once it has reached 41F as well as cooling foods in the WIC section furthest from the door.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust build up on right side WIC air vents. |