|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Hot water was turned off at the handsink and was trinkling out. CDI - PIC turned on the hot water. Keep hot water on to properly wash hands. |
|
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 Observed sprouts, noodles, chicken potstickers, cooked pork, shrimp were between 47F and 48F in the prep top cooler. Temped the unit at 52F. Items were restocked at 130, right after lunch. Provided options of keeping on TCS foods on Time or temporarily use ice. PIC has chosen to use time. CDI - PIC placed times on TCS products and has called for repair of the unit, and may be repaired tomorrow. I will follow up.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed cooked chicken cooling a deep pan. CDI - PIC placed in the shallower pan and placed in the reach in freezer to cool rapidly. Reached 39F.
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 . |
|
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. Observed ambient air temp of the 2 door prep top cooler at 52F. Towards the end of the inspection the unit reached 49F. PIC has contacted a repair person and they may come out tomorrow. Compliance visit will be conducted to ensure compliance. Facility has a working walk in cooler, another smaller prep top cooler and a reach in freezer. some non-TCS foods are in the 2-door prep top cooler and some TCS foods were placed in the small 1-door prep top cooler. TCS products on the top of the prep top cooler were placed on TPHC. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the hot water turned off at the water heater. CDI - PIC turned the water heater back on. Hot water is needed to properly wash hands and clean and sanitize equipment at the 3-compartment sink. Failure to comply may result in further permit action. |