|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed first aid kit and medicine stored directly above straws and drinks located in service window. CDI - PIC relocated to low area away from single use single service items. -1- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 freshly made salsa verde cooling in flip top of cooler at beginning of inspection. Per permit, facility is prohibited from cooling on the MFU. Make sure all TCS foods are cold and travel while power supplied to cold holding units. CDI - PIC educated about how to cool, where to cool and portions of salsa removed that were not properly cold holding after cooling at commissary. -.5- 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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed serving utensils stored in direct contact with cleaning tools for flat top griddle. Keep cleaning tools away from clean items. -.5- |