|
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 food employee dump milk into front hand sink. CDI - Employee educated and hand sink thoroughly washed. -0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed beans cooling in ambient temperatures for a total of 1.5 hours (per PIC) and cooked beef cooling in reach-in unit since 10:00 AM still above 41 F. See temperature chart. CDI - PIC voluntarily discarded beans and beef due to not meeting cooling time and temperature parameters. -1.5-
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. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to x4 ct of tamales hot holding between 115-129 F at steamwell. CDI - PIC reheated tamales > 165 F. -0-
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods in the front case and in prep top above 41 F. Refer to temperature observation chart. All but one had been prepared prior to and during inspection, according to the PIC. CDI - PIC recently prepared foods transferred to the walk-in cooler, remaining voluntarily discarded by PIC. -1.5-
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 several foods in the walk-in cooler and back reach-in unit cooling covered in plastic wrapping/lidded in high densities and by packing tight in deep plastic containers. Also observed (1) large deep pot of beans cooling in ambient temperatures and left unattended for 1.5 hours. EHS educated PIC on methods to cool foods quickly. CDI - PIC voluntarily discarded all TCS foods that were prepped this morning and missed time temperature cooling parameters (see #20). TCS food that were recently prepped today were divided into smaller portions left vented and transferred to the walk-in cooler and/or reach-in freezer. -0.5-
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. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of sanitizer holding wiping cloths at 0 PPM quaternary sanitizer. CDI - Sanitizer discarded and fresh solution made read at 200 PPM. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler door not self closing and damaged gasket at prep reach-in across from cooking equipment. Repair. -0- |