|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed men’s restroom lacking required handwash sign. - CDI - EHS provided PIC with required signage; PIC posted signage. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed two unlabeled spray bottles of chemicals. PIC identified one bottle as degreaser and one as bleach sanitizer. - CDI - PIC labeled both bottles with appropriate names. |
|
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 - REPEAT - Observed multiple large bus tubs of refried beans cooling on ice baths (a bag of ice placed in the middle of the product) upon arrival. Beans observed cooling at an improper rate of .33F/min utilizing this method. EHS directed PIC to incorporate active stirring while product is on an ice bath. PIC directed employees to stir product and place in walk-in cooler. Beans then observed to cool at a rate of .41F/min. - CDI - EHS and PIC discussed proper cooling methods. EHS recommends utilizing current ice bath method until product stops steaming and reaches 135F. Once product cools to about 135F, EHS strongly recommends placing product directly in walk-in freezer for rapid cooling. Once product reaches 70F within the required 2 hours, product can be moved to walk-in cooler to continue cooling. Active stirring should be used to aid cooling throughout cooling process. PIC agreed to utilize discussed cooling methods moving forward. PIC moved beans to walk-in freezer to quickly cool.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - REPEAT - Observed metal container of water holding in use utensils at 122F. - CDI - PIC increased heat to bring water up to at least 135F. |