|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink in back area by mop sink without soap dispenser. PIC stated this has a work order for repair. CDI - PIC provided bottled soap for hand washing station. REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by two compartment prep sink. CDI - PIC restocked dispenser with paper towels.
(2) |
|
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 Observed diced tomatoes cooling with tight fitting lid in WIC. EHS observed no temperature change within 15 minutes and lid was removed. EHS observed tzatziki dressing cooling in WIC with tight fitting lid. PIC removed lid after first temperature was taken. PIC stated that procedure is to leave them open to vent and allow proper air flow. EHS observed tzatziki dressing in front make unit cooling from preparation. PIC stated it will cool down being stored in make unit. PIC ensured that make unit was cold enough to cool and often freezes dressings stored inside. EHS observed cooling over 30 minutes and saw only a 1 degree change in temperature. CDI - PIC removed lids from tomatoes and dressing to allow to cool properly. PIC removed tzatziki from make unit and placed in reach in unit to properly cool. REPEAT. (1);
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in ROP packaging thawed in WIC thawing without being removed from package. EHS advised that all ROP fish that is frozen and thawed needs to be removed from oxygen deprived environment. CDI - PIC removed salmon from packaging. (0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed numerous buckets of sanitizer stored on the floor. EHS advised to keep sanitizer off the floor when used for wet wiping cloths. (0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being removed from dish washer and stacked on top of each other for storage without allowing to air dry. EHS advised to stagger pans until dry before storing. REPEAT. (0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. EHS observed dressing make unit in back area in disrepair. PIC stated they are rotating dressings every two hours to avoid temperature increase and maintain temperatures. EHS advised to stop using unit or switch to TPHC until unit can be repaired. PIC stated a work order has been placed. EHS will conduct return visit to observe compliance. (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall trimming missing in upstairs salad prep room. EHS observed a gap between the floor and the wall due to the missing trimming.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed A/C vents throughout kitchen accumulating dust and residue. Increase cleaning frequency to avoid accumulation.
(0) |