|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed handsink blocked by trash can during inspection.
CDI - Trashcan moved to appropriate location.
0 pts. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce being stored above RTE soups in WIC. Ensure unwashed produce are stored in a manner that does not promote contamination of RTE foods.
0 pts
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.
Observed cooked beef cooling since 12:00pm maintaining a temperature of 86F at 2:35pm. Observed tomatoes prepped at 11:00am holding at 45F at 3:45.
CDI - Cooked beef voluntarily discarded. Cooling method for tomatoes changed allowing them to achieve 41F by 3:00pm. See violation 33 for details.
1.5 pts.
For more information please visit: www.mecknc.gov/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://youtu.be/P6x8b1ZVOxU . |
|
33
|
0.50
|
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 cooked beef being prepped while still in the cooling process, causing it to miss the 2 hour cooling window. Observed cut tomatoes and shredded cheese cooling in deep, covered containers during inspection. Tomatoes were about to miss cooling window. Shredded cheese was not cooling hastily.
CDI - Cooked beef voluntarily discarded. Tomatoes moved to shallow pan in WIF. Tomatoes achieved 41F within 4 hours. Shredded cheese moved to shallow pans in WIF. Cooling achieved proper rate.
0.5 pts.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple containers of food being stored on the floor in WIF. Ensure all foods are stored 6 inches off the ground at all times.
0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed in use knife being stored in between prep unit and steamwell during inspection.
CDI - Knife removed and cleaned.
0.5 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed multiple single use food containers that had been washed and stored as clean for use during inspection. Ensure all single use items are properly discarded of after their initial use.
0 pts. |