|
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. EHS observed diced green onions and cutting board stored on hand sink, blocking access to faucet. CDI - PIC removed items from hand sink. (0) |
|
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 EHS observed container of cooked chicken in make unit reach in compartment, tightly wrapped, and stored under other containers of chicken. EHS observed chicken over 41F. PIC stated the temperature was not verified after the cooling process and placed into unit prior to finishing cooling. EHS observed cooked chicken in WIC tightly covered in plastic wrap and stored in larger container. PIC the cooling method was incorrectly done and temperatures should be verified prior to wrapping. PIC stated facility is supposed to cool cooked items in ice bath and removed once at 41F for storage. PIC stated items were made 1.5 hours prior to beginning of inspection. CDI - PIC removed chicken from containers and placed on new ice bath, EHS observed chicken under 41F prior to end of inspection(see temp chart) REPEAT. (1)
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door propped open. PIC stated food employee is outside removing trash from facility. EHS advised to keep back door closed during all times of operation to avoid entry of rodents/pests. (0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being stored in sanitizer with concentration of 50ppm. Sanitizer instructions state sanitizer shall be at 150 to properly sanitize. CDI - PIC re-made buckets at correct concentration. REPEAT. (0.5) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans stored clean, stacked on top of each other for storage. EHS advised to stagger pans to adequately air dry prior to stacking for storage. CDI - PIC staggered all wet pans to air dry. (0.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. EHS observed gaskets in make unit and WIC beginning to accumulate food debris and residue. (0) |