|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ladle observed in back hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - Ladle removed by employee. 0 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. 5 large pans of beans measured 45-48F in walk-in cooler. Also, large pan of beef soup measured 46F in walk-in cooler. Also, pupusas prepared last night measured 45-47F. TCS foods must cool within the proper time and temperature parameters. CDI - Employee educated on cooling and establishment needs to write written procedures for cooling beans because they cook 5 pans of beans each day. Recommend establishment buy ice wands or cook the beans in a pot that will fit in the prep sink so they can use an ice bath and frequent stirring. REPEAT
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 1 pan of chicharron had 10-12 prep date and another pan of chicharon had a 10-7 prep date. Also, several other TCS RTE foods in coolers on line were missing prep dates. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC discarded chicharrones and placed prep dates on items in coolers on line.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 Pupusas, beans and beef soup were cooled overnight in deep containers. Establishment must use ice bath and frequent stirring, or ice wands to cool this large amount of beans each day. CDI - PIC educated on cooling methods and they discarded the out of temp foods. REPEAT
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 |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles in some areas of kitchen is beginning to wear. Also, ceiling in dry storage area is in poor repair. 0 pts. |