|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand sink being used as a dump sink. Observed ice in hand sink. CDI- PIC educated employee. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Spring mix, 2 pans of cut lettuce above 41.0 F in make table. CDI- Lettuce and spring mix moved to cooler to cool down. Dropped to 40.0 F within 45 minutes.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Bagged steak received frozen laying in prep sink with running water of 84.0 F. REHS suggested placing frozen foods in a metal pan, then running tap water into the pan. The frozen foods will lower the temperature of the water in the pan to below 70.0 F which is the compliant temperature. CDI- steak was already thawed, prep begun. |
|
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. Black build-up on wall FRP at dish machine. |