|
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 food employee filling a chlorine sanitizer bucket with water from the handsink on the cook line. Ensure hand sinks are used for handwashing only. -CDI- PIC coached food employee to use 3 comp sink to fill up small sanitizer bucket. |
|
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 a large lidded plastic container of beans and vegetables from the day prior in the WIC at a temperature of 46F. PIC stated that the container cooled overnight in the WIC. EHS observed that the food did not meet proper cooling parameters and missed the cooling window. -CDI- PIC voluntarily discarded the food.
Ensure the use of smaller un-lidded containers during the cooling process, and ensure techniques such as active stirring are used.
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 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 a large lidded plastic container of beans and vegetables from the day prior in the WIC at a temperature of 46F. EHS observed that the food did not meet proper cooling parameters and missed the cooling window. -CDI- PIC voluntarily discarded the food.
Ensure the use of smaller un-lidded containers during the cooling process, and ensure techniques such as active stirring are used.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a large metal container of salt and pepper at the grill with no labeling to identify the food. Observed a squeeze bottle of honey unlabeled in the prep area of the facility. Ensure that all working containers of food are properly labeled. -CDI- PIC had food employees label the containers. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 a buildup of grease and residue present along the external portions of cooking equipment and shelving, along the cook line and sticker buildup on the external portions of plastic containers on the clean dish rack. Ensure that non-food contact surfaces are maintained as clean |
|
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 and residue present on the floors and walls throughout the facility specifically in the more difficult to reach areas such as behind cooking and holding equipment and in the corners of of the floors throughout the facility. Ensure that floors, and walls are cleaned and maintained as clean. |