|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed hot water 79F in left shared bathroom sink and 94F in right shared bathroom sink. Kitchen hand wash sinks and 3 compartment sink temped over 100F and 110F. |
|
33
|
0.50
|
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 chicken empandas slowly cooling (2F over 45F) and chicken mix with covered lid in a medium sized plastic container for empanadas (0F/45 mins). PIC stated that chicken empandas where prepped and stored into lowboy unit and chicken empanda mix was placed back into WIC after 30 mins of prep time. CDI-PIC separated mix into shallow containers and moved empanadas into WIC to rapidly cool. 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 . |