|
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. Employee filled pan containing sliced radishes with water from hand sink. CDI- radishes discarded. Discussion with PIC who then trained employee. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs over RTE food in WIC. CDI- eggs moved to lower shelf with other raw shell eggs.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. Found salsa cooling in reach refrigerator 55.0 F and also in salad prep top 57.0. Chicken fajitas in cold drawer cooling 45.0 F after assembly. D0 not use small coolers to cool food. Utilize walk-in cooler and blast chiller. All moved to blast chiller to cool to 41.0 F or below. Moved to blast chiller for cooling. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. One fly noted in kitchen. |