|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee use three comp sink in dish pit to wash hands. CDI - Employee rewashed hands at hand sink, EHS advised PIC to educate employee on proper handwashing procedure. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink in dish pit that did not have paper towels available. CDI - PIC stocked handsink with paper towels. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercial pulled pork reheated for hot holding and placed in hot cabinet at 125F. CDI - PIC removed pork from hot holding and instructed employee to reheat to 165F. |
|
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 prepped sandwiches, wraps, and pasta salad for catering order encased in plastic containers not cooling quickly. CDI - PIC moved items to freezer to cool quicker.
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 . |