|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink in dish room was blocked by cart of dishes. Maintain hand washing sinks accessible at all times for employee hand washing. CDI - PIC moved cart away from hand washing sink. 0 pts. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Packages of chicken and goat cheese sandwiches measured 49-50F at 12PM in retail cooler and were cooling since 10AM. Italian sandwiches measured 45-46F at 12PM in retail cooler and began cooling at 8:50AM. The sandwiches would not have reached 41F within 4 hours of preparation if they continue too cool without inspector intervention. Ensure TCS foods are cooled in walk-in cooler or blast chiller to 41F before placing in retail coolers. CDI - PIC moved packages to blast chiller and they all measured below 41F at 12:15PM. 0 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Chicken curry salad was prepared on 4-30 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day of prep counting as day 1. CDI - PIC discarded chicken curry salad. 0 pts.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Establishment has HACCP plan for acidifying sushi rice. Establishment is supposed to log the pH of the sushi rice in a log book or other effective way. Establishment has been logging it on tablet, but employee could not show inspector the logs of past days. VR - Verification required within 10 days that establishment has figured out how to observe logs for previous days, or establishment needs to log the measurements on a piece of paper so it can be verified. |
|
33
|
1
|
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 Sandwiches were cooling in retail cooler. Use blast chiller or walk-in cooler to cool TCS foods after preparation. CDI - PIC moved sandwiches to the blast chiller to continue cooling. 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 . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Floors need cleaning underneath equipment. REPEAT |