|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several nozzles of soda fountain machine with build up. Clean as needed. REPEAT. -3 points |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed a tub of noodles in WIC tightly wrapped at 57F. EHS took second temp 30 min later and was at same temperature . Repeat -1.5 points
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed a container of cooked mushrooms in lowboy with no date mark. PIC stated that mushrooms were prepped yesterday. CDI correct date mark was placed on mushrooms -0 Points
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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
EHS observed large tub of noodles cooling in WIC cooler at 57F at 11:30. EHS took second temperature of noodles at 12:00 at 57F. CDI PIC removed wrapping and placed in ice bath. EHS observed tightly wrapped bowls of salad cooling in reach in cooler at 51F at 11:25. EHS took second temperature at 12:00 to see salad at 51F. CDI PIC removed lettuce from reach in and placed it in freezer unwrapped to reach 41f. Repeat -1 point
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 1 dented can being stored amongst non dented cans on storage shelf. CDI: PIC segregated dented cans from non dented cans. REPEAT
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cucumbers and spicy tuna being stored wrapped with paper towels under plastic wrap in sushi prep RI cooler. CDI: Employee removed paper towels from cucumbers. Repeat -2 points |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. EHS observed sugar scoop with handle exposed in container of sugar. CDI PIC removed scoop. -0 points |