|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at the handsink in the back kitchen. PIC stated work order for the dispenser has already been placed. -CDI- PIC temporarily placed soap in cup to make soap accessible at handsink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed container of pooled raw eggs in tall reach-in cooler stored above ready-to-eat croissants. -CDI- PIC corrected storage order and lowered eggs to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 multiple containers of roasted potatoes held past its 7-day shelf life (cook date of 8/12). EHS and PIC discussed date marking procedures, and how the prep date is considered day 1. -CDI- PIC voluntarily discarded the potatoes.
-Observed container of spinach held past its 7-day shelf life (prep date of 8/3). -CDI- PIC voluntarily discarded the spinach.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 portioned cups of salsa cooling in prep top unit, above 41F. PIC stated salsa was just prepped/portioned this morning, then placed in flip top. -CDI- PIC stated portioned salsa cups will be used within the hour (within a 4-hour time of initial prep). -EHS recommends prepping salsa earlier prior to service, to give salsa more time to properly cool to 41F before placing in flip top. Flip top units are inefficient at cooling foods, especially when flip top is open frequently during service. To ensure food maintains proper cold holding temperatures (41F or below), use reach-in cooler or freezer for rapid cooling. Ensure food reaches 41F or below, before placing in flip top.
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 |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed cooked grits thawing in container of stagnant water. -CDI- PIC moved grits to thaw under running water in prep sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 box of single-service bowls in back storage room stored directly on the floor. Raise at least 6 inches off the floor. |