|
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. Observed metal tray covering hand sink in dish wash room. CDI - PIC removed tray. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P. Observed some food residue on tip of thin probe thermometer. EHS provided probe wipes to PIC. CDI - PIC cleaned probe with wipes.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed employee dispensing quat sanitizer at <150 ppm into sanitizer compartment containing washed and rinsed dishes. CDI - PIC replaced empty sanitizer container and filled compartment with sanitizer at 150 ppm. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
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 cooked goat from yesterday in WIC above 41 F. REPEAT. CDI - PIC voluntarily discarded food.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomato sauce in WIC cooling at an insufficient rate. CDI - PIC moved tomato sauce to WIF to rapidly cool.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in low reach in unit by grills above 41 F. See temp chart. Ambient temperature inside unit was 50 F. PIC voluntarily discarded food and will contact technician. Verification visit within 3 days.
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 |
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 tomato sauce cooling in covered pan in WIC at an insufficient cooling rate and cooked goat from yesterday in covered pan above 41 F. REPEAT. CDI - PIC moved tomato sauce to WIF to rapidly cool. PIC voluntarily discarded goat. PIC will incorporate temperature checks and WIF to rapidly cool food within required time.
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 . |