|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed large amount of cardboard blocking handsink. EHS observed make unit and warming box positioned in a way that also obstructs access to hand sink. CDI - PIC removed cardboard and moved units to remove obstruction. (0) |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed beer cheese stored above steam well at 77F. PIC asked food employee the reason beer cheese was left outside of steam well; food employee stated this was left, waiting until it needed to be reheated. Food employee stated beer cheese had been sitting out for longer than two hours. EHS discussed proper reheating procedure with food employee and PIC. CDI - PIC voluntarily discarded beer cheese. (0) |
|
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 EHS observed chicken wings and two containers of lettuce stored in make units soiled above 41F. PIC stated chicken wings are usually placed up top of make units soiled above but not inside unit; container is placed inside on top of all other items. Food employee stated entire line had just been flipped which could be the cause of the lettuce being above 41F. PIC unaware how long items were above 41F, PIC checked temperatures at opening and all temperatures were observed below 41F. CDI - PIC voluntarily discarded items. (1.5)
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 . |
|
33
|
0.50
|
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 EHS observed beer cheese and sausage cooling in reach in cooler tightly wrapped with plastic wrap. EHS observed a one degree change after thirty minutes and instructed PIC to changed cooling methods. CDI - PIC removed beer cheese and sausage from RIC. PIC stretched sausage on sheet pan and vented beer cheese while placing in ice bath to quickly cool. EHS observed adequate cooling rates after correction. (0.5)
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being held in sanitizer at 0ppm. CDI - PIC emptied buckets and made new sanitizer at 200ppm per manufacturer instructions. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed reach in compartments and gaskets of make units soiled and accumulating food residue/debris. Increase cleaning frequency to avoid accumulation. (0.5) |