|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink at smoothie station being used as a dump sink, food debris in basin. CDI- EHS discussed with PIC, will discuss with produce employees. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products at salad bar holding above 41F, see temp chart. Observed cut watermelon and cantaloupe holding above 41F at grab/go area, had just been cut today. EHS and PIC observed that salad bar was in the middle of a defrost cycle when temped, unit was around 50F. EHS observed that defrost cycle ended, unit dropped to 36F. EHS believes there may be an issue with the defrost cycle for the unit, should not be rising the internal temps of food at salad bar above 41F. PIC put in a work order, will monitor unit and discuss with maintenance. Observed cut watermelon/cantaloupe holding above 41F at grab/go station, this product was just cut this morning. PIC believes that products were not left in cooler for long enough before moving out to floor. CDI- products above temp pulled, replaced with new product, salad bar unit holding at proper temp at end of inspection. Cut fruit pulled from floor, PIC will discuss cooling of cut melon with employees, leave in cooler for longer period of time to ensure proper temp.
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 |
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 cut melon and cut cantaloupe at grab and go staton that were still in cooling process. Facility is cutting fruit, packing into deep containers and covering with lid during cooling process. EHS suggests leaving containers uncovered in walk in cooler to allow product to cool fast and more efficiently. CDI- products still in cooling process brought to walk in to finish cooling.
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 . |