|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf.
Observed dispenser at (1) hand sink unable to produce soap due to having dead battery. CDI - PIC provided extra soap pump to hand sink. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed the following foods cold holding in prep tops and left out in ambient temperatures above 41 F: Beef, blue cheese dressing, creamy pesto, lettuce and sausage. Refer to temperature chart for details. CDI - Food left out in ambient temperatures voluntarily discarded while items in the prep tops moved back into WIC/WIF to cool down to 41 F. -3-
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. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed no date labels on 3x containers of roma tomatoes which was prepared yesterday morning. Two containers at the pizza make station and one in the walk-in cooler. CDI - PIC added proper date labels to each container.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C).
Observed the following TCS applicable foods being held for re-sale in the facility past 7 day requirement: Ricotta (1/20-1/26) and roasted tomatoes (1/21-1/27). CDI - Expired foods were voluntarily discarded by PIC.
Observed mac & cheese date labeled as 1/18 when it was prepared yesterday. CDI - Allowed PIC to add correct date label. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
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 large quantities of lettuce cooling covered with plastic and lidded inside of deep plastic containers in the walk-in cooler with 0-1 F change after +35 minutes. CDI - Product broken down into smaller batches and left vented for air flow. EHS and PIC observed temperatures begin to decrease 2-4 F after additional + 10 minutes. -0-
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 |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed (2) sanitizer buckets with 0 ppm of sink and surface sanitizer. CDI - PIC remade all sanitizer buckets with appropriate levels of concentration. -0- |