|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Hand sink at front line with no hand drying means. CDI- towels provided.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. REHS had to move trash can to access foot pedals at front line hand sink. CDI- access cleared. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Dried splatter in microwave at customer beverage station. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 : Cut fruit cups containing melons 62.0 F in front line display case. Cups were prepared today and placed directly into holding equipment. CDI- tops removed and cups moved to WIF for rapid chill. Dropped to 35.0 in 45 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 . |