|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
*REPEAT* 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Food Employee dump sanitizer from sanitizer bucket out into handsink. *CDI - EHS educated employee on issue and explained proper use of handsink. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- *Observed - Multiple items held on time without timers set. Items are held for 30 minutes for quality purposes. *CDI - PIC set timers to items. |
|
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 - Sliced Provolone Cheese and Sliced Cheddar Cheese above 41F, See temp chart, PIC stated items were set out at ambient temperature during refilling of prep unit. *CDI - PIC discarded items and replaced them with new product from WIC.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box of frozen food item stored directly on floor in WIF. *CDI - PIC placed item onto shelf inside of WIF storing it 6 inches from the floor. |