|
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.
Observed vacuum stored in front of handsink located next to the ice machine.
CDI: Vacuum was moved so that access to the handsink was no longer blocked. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items cold holding in the make table above 41F (see temp chart). PIC stated that some of these items have been re-stocked this morning, less than 4 hours prior, and some have been stored in here overnight. Facility does not record temperature checks, so amount of time TCS food items held in this unit overnight in the temperature danger zone is unknown. Ambient air temp of make table was temping at 50F (both top and bottom).
TCS food items stored in this unit less than 4 hours placed on pan of ice and EMERGENCY TPHC procedures, until repairs have been made to the unit. TCS food items held overnight in this unit temping above 41F voluntarily discarded.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
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 a few items not meeting the cooling rate (sous vide eggs, scrambled eggs, and miso tofu). Items were stored in deep plastic pans, covered with lids. Items meeting the cooling rate were cooling in shallow sheet trays, left uncovered.
CDI: PIC moved food items into an ice bath to rapidly cool down. EHS advised utilizing sheet trays for all items cooling down, to ensure cooling rate is being met.
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 . |