|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing and wringing cleaning cloths into handwashing sink near cash register. CDI - PIC was instructed on proper use of handwashing sinks and instructed to hold in use wiping cloths in sanitizer. -1 point- |
|
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 spinach, tomatoes, provolone cheese, swiss cheese, portioned cooked chicken, and ham holding in flip top coolers between 47F and 54F. CDI - Spinach, tomatoes, provolone cheese, and swiss cheese were discarded. Items were stacked above fill line in flip top cooler. PIC has been advised to reduce volume of items in flip top cooler making sure not to exceed fill line of containers. Portioned chicken and ham were prepared prior to inspection and placed in flip top cooler without undergoing a proper cooling step. PIC moved items to walk in cooler to rapidly cool to 41F or less. PIC has been advised to conduct proper cooling step of prepared foods before placing into flip top cooler. -1.5 points-
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
|
0.50
|
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 covered container of salad mix cooling in walk in cooler. CDI - Plastic cover was removed to allow cold air to circulate in and around food product. -REPEAT- -0.5 points-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on floor in kitchen. CDI - Boxes of potatoes were removed. -0 points- |
|
49
|
0
|
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. Observed build up of dust, food splash, and debris on shelving, under prep tables, and on fans in walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris, residues, and food splash on floors in kitchen area especially in corners. Recommend higher frequency and more thorough cleaning. -0 points- |