|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed 86F and 94F in the women's and men's restroom handsinks. PIC stated they would call for maintenance to adjust temperatures. |
|
15
|
0
|
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. Observed one container of raw veal stored on top of a closed container of parmesan in lowboy unit across from stove. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit directly across from stove with several TCS items above 41F (see temp chart). PIC voluntarily discarded tomatoes and moved all other items to WIC to cool. Facility has requested for maintenance for prep unit and agreed to not use equipment until repairs are made. VR within 3 days to check for cold holding status of prep unit.
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 . |
|
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 garlic butter at ambient temperature being held on time, but did not have discard time listed on the sticker, per facilities TPHC procedure. CDI-PIC added discard time. |
|
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. -Pf. Observed chopped chicken (15F/2hrs), cooked spaghetti (4F/1.5hrs), and cooked fettuccini (4F/1.5hrs) cooling in WIC with covered lids and sliced tomatoes (4F/2hrs) cooling in the makeline and stored in the makeline immediately after prep. CDI-PIC removed lids from covered items and moved sliced tomatoes to WIC to rapidly cool. EHS spoke with PIC about cooling foods in shallow, metal containers and to cool cut tomatoes or lettuce in WIC prior to be placed in cold holding equipment. Repeat.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used as a liner for dried containers and utensils on shelf in dishwashing area. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor rusting on WIC shelving used to store soups and produce. EHS spoke with PIC about replacing shelving or using a metallic paint to cover rust. Repeat, but points not escalated due to improvement of stickers on knife handles. |