|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment without washing their hands. CDI, employee washed hands. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed sausage gravy cooling at 117 degrees F at 2:14pm. At 2:49 pm sausage gravy was at 99 degrees F in ice bath. Ice bath not sired. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, ice added and utensil for stirring. Proper use of ice bath methods to cool discussed with operator.
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 . |
|
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 - Observed sausage gravy cooling at 117 degrees F at 2:14pm. At 2:49 pm sausage gravy was at 99 degrees F in ice bath. Ice bath not sired. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, ice added and utensil for stirring. Proper use of ice bath methods to cool discussed with operator.
Observed stuffing cooling in tightly covered . CDI, cover removed and stuffing relocated to walk in cooler uncovered to rapidly cool.
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 |
No |
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 vacuum packaged fish thawing in vacuum package state in walk in cooler. CDI, operator voluntarily discarded salmon. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below required concentration of quart sanitizer. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying equipment after sending through dish machine to be washed. Observed some containers stored clean wet stacked. |